Sichuan-glazed lamb shoulder

The classic Australian Sunday roast gets a Chinese makeover with Adam Liaw’s Sichuan-glazed lamb shoulder.

• serves

  6

• prep

  15 minutes

• cook

  4 hours

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 brown onions, quartered
• 1 fennel bulb, quartered
• 1.8 kg lamb shoulder, bone-in
• Salt

For the sauce

• 2 tsp sesame oil
• ¼ cup doubanjiang (Chinese chilli bean paste)
• ½ cup tomato sauce
• 2 tbsp white vinegar
• 2 tbsp soy sauce
• 2 tbsp caster sugar

For the Sichuan spice blend

• 1 tbsp Sichuan pepper
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tsp salt
• 1 tsp mild coarse Korean chilli powder
• 1 tsp vegetable stock powder
• ¼ tsp caster sugar
• ½ tsp toasted sesame seeds
• ½ tsp dried parsley flakes

Resting time: 20 minutes

Instructions

1. Preheat the oven to 180˚C (fan-forced). Place the onions and fennel in the base of a large baking tray. Season the lamb on all sides lightly with salt and place on top of the onions and fennel. Add a cup of water to the base of the dish and cover with a lid (or a sheet of foil). Roast the lamb covered for 2.5 hours covered, then uncover and roast for a further 1.5 hours.
   
2. While the lamb is roasting, make the sauce for the glaze. Heat a small saucepan over medium heat and add the sesame oil and doubanjiang and fry for 1 minute. Add the tomato sauce, vinegar, soy sauce and sugar, stirring to dissolve the sugar. Spread the sauce over the lamb for the final 20 minutes of cooking. Alternatively, you can spoon this over the lamb after cooking.
   
3. To make the Sichuan spice blend, in a medium dry frying pan, toast the Sichuan peppercorns, fennel and cumin seeds, until lightly fragrant. Transfer the toasted spices to a mortar and pestle, then grind to a coarse powder and combine with the remaining ingredients.
   
4. To serve, slice the lamb and transfer to a serving plate. Sprinkle the Sichuan-glazed lamb liberally with the spice blend and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cooking like a Boss

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G