What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974259 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Fragrant Crispy Lamb's Leg


Fragrant Crispy Lamb's Leg
1 three to four pound leg of lamb
2 teaspoons salt
1 Tablespoon ground white pepper
2 Tablespoons dry sherry
2 teaspoons sugar
1 Tablespoon MSG (optional)
3 Tablespoons cinnamon leaves or 1/2 teaspoon ground cinnamon
2 medium onions, chopped
3 Tablespoons cornstarch
1 cup corn oil
3 Tablespoons Ziran
1/2 teaspoon ground Sichuan peppercorns
1 teaspoon salt
1. Prick small holes in the lamb with a skewer then rub with salt and pepper. Next marinate the leg in a large heat proof bowl for four hours in the refrigerator with the wine, sugar, MSG (if used), cinnamon leaves, chopped onion, and the cornstarch. Remove from the refrigerator and let rest for half an hour.
2. Then, steam the lamb and sauce in the bowl for one or more hours or until tender. Remove the lamb to drain.
3. Put oil in wok and heat then deep fry the leg of lamb, turning often until it is brown on all sides. Remove from the oil and drain.
4. Tear or cut the meat into small pieces. Arrange bones in the center of a platter, put the meat on top of them. Sprinkle with Ziran and serve with a mixture of finely ground Sichuan peppercorns and salt.
Note:Ziran is a special mixture of spices from the Xinjiang Uygur Autonomous region; it is primarily fennel.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720