Sichuan pepper and orange, a match made in culinary heaven, bring together the bold and spicy flavors of Sichuan peppercorns with the bright and citrusy notes of oranges. This combination creates a captivating dish that tantalizes the taste buds and leaves you craving more. In this article, we will delve into the world of lamb cooked with Sichuan pepper and orange, exploring various recipes and techniques to help you craft a delectable dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE
Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Chops
Time 4h25m
Yield 5
Number Of Ingredients 14
Steps:
- Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
- Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
- Brush the sauce over the chops and serve.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g
SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI
Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
- Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
- Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.
LAMB WITH SICHUAN PEPPER AND ORANGE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 2 or more servings
Number Of Ingredients 7
Steps:
- Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
- Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
- Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
- Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
- Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
- In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.
LAMB STIR-FRY WITH ORANGE AND SICHUAN PEPPER
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Time 30m
Yield SERVES 3-4
Number Of Ingredients 19
Steps:
- 1. Put the soy sauce, orange juice, bicarbonate of soda, cornflour, peppercorns and 1 tablespoon of oil in a bowl, add the lamb and marinate in the refrigerator for 30 minutes. Drain, reserving the marinade. 2. While the lamb is marinating, prepare the coconut rice. Mix the coconut cream with 200 ml (7 fl oz) of water and 1 teaspoon of salt in a large saucepan. Stir the rice, bring to the boil over high heat, then reduce the heat and simmer for 10 minutes. 3. Heat a wok over high heat, add about 1 tablespoon of oil and stir-fry the lamb in batches for 1-2 minutes, or until just seared. 4. Heat the remaining oil, add the ginger, star anise, garlic, spring onion, snowpeas and chilli and stir-fry for 30 seconds. Return the lamb to the wok with the marinade and the combined oyster sauce, rice wine and sugar. Stir-fry for 1 minute, then serve with the coconut rice.
LAMB STEW WITH ORANGE
Provided by Ellie Krieger
Categories main-dish
Time 2h
Yield 4 servings (1 serving = 2 cups stew)
Number Of Ingredients 18
Steps:
- Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.
SICHUAN-STYLE SPICY ORANGE BEEF
Sichuan Province of China is one of the largest province in China, and the home of most savory and spicy food in the world. The most famous Sichuan dish is probably Mapo Tofu, a bold, spicy, and distinctive tofu cuisine. The Sichuan cuisine is famous for its bold combination with Sichuan peppercorn, garlic, peanuts, sesame, ginger, and chili pepper, etc, together they have created more than thousands of delicious dish. But today we are not going to teach you a traditional, super-spicy Sichuan cuisine, but a mild, flavorful spicy orange beef. This special beef cuisine perfectly balance the spicy taste of chili pepper and the sweetness of the orange, making it a different choice for everyone who would like to enjoy the Sichuan style cuisine.
Provided by chang2301
Categories Meat
Time 1h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
- Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
- Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
- Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
- Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.).
- Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
- Serve with rice, bread, or noodle. You can also take it as a main dish.
- Enjoy!
Nutrition Facts : Calories 571.8, Fat 46.3, SaturatedFat 17.2, Cholesterol 54.7, Sodium 2872.5, Carbohydrate 30.2, Fiber 4, Sugar 21.1, Protein 12.2
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the lamb across the grain into strips 1/2 inch thick.
- In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
- During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
- Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
- Remove the lamb to a plate and set aside.
- Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
- Cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
- Add 1 TBS water and stir-fry for 1 minute more.
- Stir in the spinach and mix well with other ingredients.
- Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
- Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
- Serve immediately.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
AUSTRALIAN LAMB STEAKS WITH SICHUAN PEPPER RUB
Number Of Ingredients 5
Steps:
- 1. Combine the Sichuan and black peppercorns, the coriander seeds, and salt in a dry skillet. Cook the spices over medium heat until the peppercorns are toasted and very fragrant, about 3 minutes, stirring or shaking the pan occasionally. Transfer the mixture to a spice mill and grind to a powder (you can also grind the spices in a mortar with a pestle).2. Rub as much of this mixture as you wish over both sides of the lamb steaks. Place the steaks on a platter and let marinate, at room temperature, while you light the grill.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Arrange the lamb steaks on the hot grate and grill, turning with tongs, until cooked to taste, 3 to 4 minutes per side for medium-rare.5. Remove the steaks to serving plates or a platter. Season with a little more rub, if any remains, and serve at once.Serves 4Note: If desired, substitute 8 loin or 12 rib lamb chops for the steaks. Each loin chop should be about 4 ounces and 1 1/2 inches thick (grill about 6 minutes per side for medium-rare) each rib chop, about 3 ounces and 1 inch thick (grill about 4 minutes per side for the same doneness).
Nutrition Facts : Nutritional Facts Serves
LAMB SHANKS BRAISED WITH ANISE AND ORANGE
Categories Citrus Onion Vegetable Braise Orange Lamb Shank Winter Anise Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Finely grind star anise in spice grinder or in mortar with pestle. Rub half of ground star anise over lamb shanks. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot; brown on all sides, about 12 minutes per batch. Transfer lamb to bowl. Add 1 tablespoon oil to pot; add onions, celery, carrots and garlic and sauté until golden, about 10 minutes. Return lamb to pot. Add all stock, orange juice, peel and remaining star anise. Bring to boil. Reduce heat; cover and simmer until lamb is tender, about 1 hour 45 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.)
- Transfer lamb to large bowl. Cover with foil. Working in batches, transfer cooking liquid and vegetables to processor; puree until smooth. Return liquid to pot. Boil until liquid is reduced to 6 cups, about 20 minutes. Mix in honey. Season to taste with salt and pepper. Pour over lamb and serve.
Tips:
- To make the most of the lamb's flavor, choose a high-quality cut of meat and trim it of any excess fat.
- Don't be afraid to experiment with different cuts of lamb. Leg of lamb is a classic choice, but shoulder, loin, and rib chops can also be used.
- Make sure to marinate the lamb for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- When searing the lamb, use a hot pan and sear the meat for a few minutes per side, or until it is browned. This will help to create a flavorful crust.
- For the best results, cook the lamb to medium-rare or medium. This will help to keep the meat juicy and tender.
- Let the lamb rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Lamb with Sichuan pepper and orange is a delicious and unique dish that is sure to impress your guests. The combination of sweet, sour, and spicy flavors is tantalizing, and the lamb is cooked to perfection. This dish is perfect for a special occasion or a weeknight meal. With a little planning and effort, you can create a restaurant-quality meal in your own home.
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