Xinjiang Lamb and Chile Grill

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Xinjiang Lamb and Chile Grill
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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.

Ingredients


  • 1/4 cup chile oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons rice wine
  • 4 cloves garlic, minced
  • 2 teaspoons crushed Sichuan peppercorns
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 pounds lamb, cut in 2-inch cubes
  • 8 whole jalapeño chiles
  • 4 sesame seed buns
  • Chopped scallions, including the greens
  • Chopped cilantro


Instructions


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.

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.

Servings
6
Servings
6
Xinjiang Lamb and Chile Grill
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.

Ingredients


  • 1/4 cup chile oil
  • 1/2 cup fresh lemon juice
  • 2 tablespoons rice wine
  • 4 cloves garlic, minced
  • 2 teaspoons crushed Sichuan peppercorns
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 pounds lamb, cut in 2-inch cubes
  • 8 whole jalapeño chiles
  • 4 sesame seed buns
  • Chopped scallions, including the greens
  • Chopped cilantro


Instructions


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.

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.

Servings
6
Servings
6
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