Crispy Lamb

Name: Crispy Lamb
Prep time: 70 min
Cook time: 10 min
Yield: 3 to 4 servings
Cuisine: Chinese Menu
Ingredients: Lean Lamb — 500g; Water — 50ml; Salt — ½ tsp; Cooking Wine — 1 tbsp; Sesame Sauce — 1 tsp; Peanut Sauce — 1 tsp; Cornflour — 50g; Dried Red Chillies — 4; Szechuan Peppercorn — 1 tbsp; Leek — 100g; Cumin Powder — 1 tsp; Szechuan Pepper Oil — 1 tbsp; Sesame Seeds — 1 tbsp; Vegetable Oil — 1l

Crispy Lamb (often listed as Szechuan Crispy Shredded Lamb) is the bold, rustic cousin of Aromatic Crispy Duck. It is a dish defined by its 'dry-fry' intensity, featuring meat that has been cooked twice to achieve a texture that is shatteringly crisp on the outside while remaining tender and 'gamey' on the inside.

Cuisines

Cooking Instructions

Preparation: 1 hour 10 minutes
Cooking: 10 minutes

Servings: 3 to 4

Notes:

Marinating the lamb with sesame and peanut paste tenderises the meat while imparting a rich, nutty depth of flavour.

Toasting Szechuan peppercorns and dried red chillies in oil first infuses the wok with aromatic heat before tossing in the crispy lamb.

Spring onions or sliced onions can be used as an alternative if fresh leeks are unavailable.

Marinate the Lamb
In a large bowl, combine the sliced lamb strips, water, salt, cooking wine, sesame paste, and peanut paste. Massage thoroughly by hand and leave to marinate for 1 hour.

Coat the Lamb
Add the cornflour to the marinated lamb, tossing well to ensure every strip is evenly coated in starch.

Deep-Fry the Lamb
Heat vegetable oil in a wok or deep pan over medium heat. Add the lamb strips one piece at a time and deep-fry for 3 to 4 minutes until crispy and golden brown. Drain on paper towels and pour out most of the oil, leaving 1 tablespoon in the wok.

Stir-fry Aromatics and Finish
In the reserved wok oil, stir-fry the dried red chillies and Szechuan peppercorns for a few seconds until fragrant. Reintroduce the fried lamb, add the sliced leeks, ground cumin, and salt, stir-frying for 1 minute. Drizzle over the Szechuan pepper oil, toss rapidly, garnish with toasted sesame seeds, and serve hot.