Mr Wong’s Hunan Lamb
10m prep 15m cook 25m ready
Lamb cutlets coated in a fiery paste of dried chillies, Sichuan pepper, ginger, and spring onions, grilled and served with a stir-fry of pak choi, soy, and orange.
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Ingredients
- 2 dried red chillies
- 4.93 ml Sichuan pepper
- fresh root ginger peeled
- 5 spring onions (scallions) trimmed
- 44.4 ml groundnut (peanut) oil
- 6 lamb cutlets
- 200 g pak choi (bok choy)
- 14.8 ml soy sauce
- 1 orange juice of ½
- sea salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 340 mg
- Iron: 7.04 mg
- Magnesium: 125 mg
- Phosphorus: 346 mg
- Potassium: 1470 mg
- Zinc: 4.66 mg
Let's Cook
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Step 1.
Preheat the grill (broiler) to high. Place the dried red chillies, Sichuan pepper, and a pinch of salt into a mini food processor and blend into a coarse powder. Add the peeled ginger, trimmed spring onions, and 2 tablespoons of groundnut oil; blend into a rough paste.
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Step 2.
Lightly score both sides of the lamb cutlets in a crisscross pattern and place them in a mixing bowl. Add the spice paste and mix thoroughly to coat the lamb completely. Place the lamb on a grill rack and grill (broil) for 5–6 minutes on each side until golden on the outside and pink and juicy in the center.
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Step 3.
While the lamb cooks, cut the pak choi lengthways into quarters. Heat a wok over high heat until smoking, then add the remaining 1 tablespoon of groundnut oil. Add the pak choi and stir-fry for 2 minutes. Add the soy sauce and orange juice, continue stir-frying for 30 seconds, then reduce the heat to low and cook for 3–4 minutes until tender. Serve the stir-fry alongside the lamb.
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