Xijiang Lamb and Chile Grill (Kao Yang Ruo Chan)
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
- 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
Combine the chile oil, lemon juice, rice wine, garlic, peppercorns, salt, and sugar. Marinate the lamb and jalapeos in the refrigerator overnight or for 2 to 3 hours at room temperature.
Thread the lamb on skewers, alternating with the jalapeos.
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.
Heat Scale: Medium
Yield: 6 Servings