Xinjiang Lamb and Chile
Grill (Kao Yang Ruo Chuan)
Ingredients:
Directions: Combine the chile oil, lemon juice, rice wine, garlic,
peppercorns, salt, and sugar. Marinate the lamb and jalapeños in the
refrigerator overnight or for 2 to 3 hours at room temperature. Serves: 6
Heat Scale: Medium
(The author writes: Xinjiang, which borders Mongolia, is
noted for its barbecued lamb even though lamb is rarely eaten in other parts of
China. In fact, the Mongolian tribes introduced lamb to the rest of China. This
simple barbecue could easily be prepared by the nomads on the plains of Xinjiang.
Note that this recipe requires advance preparation).
Thread the lamb on skewers, alternating with the jalapeños.
Grill or broil, basting frequently with the reserved marinade until done.
Serve the lamb and chiles in the buns with the chopped scallions and cilantro.
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