The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.

Ingredients

• 1/4 cup lemon juice, fresh preferred

• 2 tablespoons Asian red chile oil (available in Asian markets)

• 2 tablespoons rice wine or dry sherry

• 1 tablespoon light soy sauce

• 1 tablespoon sugar

• 4 cloves garlic, minced

• 2 teaspoons crushed Sichuan peppercorns

• ½ teaspoon minced ginger

• 1/4 teaspoon salt

• 1 to 1 ½- pounds lamb, cut in 2-inch cubes

• 8 jalapeños, cut in half lengthwise

• 4 sesame seed buns

• Chopped green onions, including some of the greens

• Chopped fresh cilantro

Instructions

In a non-reactive bowl, combine the lemon juice, chile oil, wine, soy sauce, sugar, garlic, peppercorns, ginger, and salt and blend well. Add the lamb and jalapenos and marinate them in the refrigerator overnight or for 2 hours at room temperature.

Drain the mixture and reserve the marinade. Thread the meat on skewers, alternating with the jalapeño halves. Place the skewers under a broiler or grill over a medium-hot fire until medium-rare, about 15 minutes. Baste occasionally with the marinade.

Serve the lamb and chiles in the buns topped with the chopped onions and cilantro.

Note: This recipe requires advance preparation.

Ingredients

Lamb Marinade:

• 1 cup finely chopped onions

• 2 tablespoons mined garlic

• 3 tablespoons lemon juice

• 1/2 cup honey

• 3 tablespoons curry powder

• 11/2 teaspoons ground cayenne pepper

• 2 teaspoons dry mustard powder

• 2 teaspoons ground black pepper

• 2 tablespoons salt

• 1 cup water

The Lamb:

• 3 Lamb Racks (8 ribs each ) trimmed and silverskin removed

• 1 cup hoisin sauce

Instructions

To make the marinade, combine all the ingredients in a bowl and mix well.

Place the lamb and marinade in a plastic bag, tie, and place in refrigerator for 48 hours, turning occasionally.

Remove the lamb from marinade and let stand at room temperature 1 hour before roasting. Brush the lamb with hoisin sauce.

Decks Roasting Technique: Skewer the lamb on fairly thick sticks or skewers and place it around a bonfire about 3 to 4 feet from the fire and roast for 4 to 5 hours, turning occasionally. See the photo for the technique.

Smoking Technique: Place the lamb on a grill in a smoker with a separate fire box and smoke at 210 degrees F. for about 6 hours.

Grilling Technique: In a covered grill, place the lamb on the grill over indirect heat. Turn the heat to low and grill for several hours until done–this is a judgment call.

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.

This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.

Ingredients

Instructions

Marinate the lamb in wine for 3 hours. Remove the lamb and reserve the wine.

In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion and saute until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and the habaneros.

Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.

Serves: 4

Heat Scale: Extremely Hot