Australian Lamb Steaks With Sichuan Pepper Rub Recipes

LAMB WITH SICHUAN PEPPER AND ORANGE

Steps:

• Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
• Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
• Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
• Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
• Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
• In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.

SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES

Steps:

• Gather your ingredients.
• For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
• Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
• For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
• Heat a large cast-iron skillet over medium-high heat.
• Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
• To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
• Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
• Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

AUSTRALIAN LAMB STEAKS WITH SICHUAN PEPPER RUB

Steps:

• 1. Combine the Sichuan and black peppercorns, the coriander seeds, and salt in a dry skillet. Cook the spices over medium heat until the peppercorns are toasted and very fragrant, about 3 minutes, stirring or shaking the pan occasionally. Transfer the mixture to a spice mill and grind to a powder (you can also grind the spices in a mortar with a pestle).2. Rub as much of this mixture as you wish over both sides of the lamb steaks. Place the steaks on a platter and let marinate, at room temperature, while you light the grill.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the lamb steaks on the hot grate and grill, turning with tongs, until cooked to taste, 3 to 4 minutes per side for medium-rare.5. Remove the steaks to serving plates or a platter. Season with a little more rub, if any remains, and serve at once.Serves 4Note: If desired, substitute 8 loin or 12 rib lamb chops for the steaks. Each loin chop should be about 4 ounces and 1 1/2 inches thick (grill about 6 minutes per side for medium-rare) each rib chop, about 3 ounces and 1 inch thick (grill about 4 minutes per side for the same doneness).

SZECHUAN LAMB WITH PEPPERS AND SPINACH

Steps:

• Slice the lamb across the grain into strips 1/2 inch thick.
• In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
• During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
• Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
• Remove the lamb to a plate and set aside.
• Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
• Cook, stirring constantly, until fragrant, about 1 minute.
• Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
• Add 1 TBS water and stir-fry for 1 minute more.
• Stir in the spinach and mix well with other ingredients.
• Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
• Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
• Serve immediately.