Australian Lamb Steaks With Sichuan Pepper Rub Recipes

SICHUAN STEAK AU POIVRE WITH SCALLION MASHED POTATOES

Steps:

• Gather your ingredients.
• For the potatoes: Quarter the potatoes. Place potatoes and garlic, crushed away from skins, in a pot. Cover with cold water, cover and bring to a boil. When they boil, remove the lid, salt the water and cook to tender, about 15 minutes. Drain and rice into pot using a food mill or ricer.
• Meanwhile, warm half-n-half or milk and butter in a small pot over medium-low heat. Finely chop the scallions, whites and greens.
• For the steaks: Coarsely grind the peppercorns in mortar with pestle. Pat steaks dry, season with kosher salt and rub with peppercorn mixture. Let stand 10 minutes.
• Heat a large cast-iron skillet over medium-high heat.
• Peel and finely chop the shallots. Peel ginger with tip of a teaspoon and have a fine grater on hand. Crush the garlic and discard skins and root.
• To skillet add EVOO, 1 turn of the pan, and melt in 1 tablespoon butter. Add steaks and cook 2 to 3 minutes to brown. Flip and cook 2 minutes more. Remove to platter. Add 2 tablespoons butter and when it foams add the shallots, garlic and grate in the ginger. Stir a minute or 2, then add sherry or cognac or brandy, stir, and add bone broth. Reduce by half, 2 to 3 minutes. Finish with creme fraiche to taste. Add beef back to pan and turn to warm in the sauce.
• Add hot milk and scallions to potatoes and season with salt and white pepper to taste.
• Place steaks on plates, top with sauce and cress and scallion potatoes alongside.

STIR-FRIED LAMB WITH CORIANDER AND SICHUAN PEPPER

Steps:

• 1. Remove the bone from the chops and slice the meat thinly. Combine with the meat marinade ingredients and set aside for 10 minutes. Pick the leaves from the coriander plant and roughly chop the stems and roots. 2. Heat a wok over high heat and add the oil, then the lamb. Fry the lamb for about 4 minutes, until browned. Remove the meat from the wok and return the wok to the heat. Add a little more oil if needed, then the ginger, garlic and chopped coriander stems and roots. Toss until the garlic is fragrant, about 30 seconds. Add the Sichuan peppercorns and chillies and toss for about a minute, taking care not to burn them. Add the spring onions and toss quickly, then return the lamb to the wok. 3. Season with Shaoxing wine, salt and sugar and toss the lamb for 2 more minutes, until the spring onions soften. Drizzle in a little of the cornstarch mixture, but only as much as needed to thicken the juices in the wok. Toss through the coriander leaves and serve. Also try: Adam Liaw's braised Chinese cabbage with cream sauce and prosciutto Find more of Adam Liaw's recipes in the Good Food New Classics cookbook. Buy Now

AUSTRALIAN LAMB STEAKS WITH SICHUAN PEPPER RUB

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).