CHINESE LAMB SKEWER RECIPES

Steps:

• Remove most of the meat from the chops using a sharp boning style knife. Keep at least 3mm of fat, trimming away the excess. Leaving a small amount of fat behind will keep the skewers juicy. Cut lamb approximately into 2cm cubes. Add the lamb to a bowl with the olive oil. In a mortar and pestle, grind the Sichuan peppercorns into a coarse powder. Add the salt, ground cumin, cumin seeds, white pepper, chilli powder and gently stir. Add the spice mix to the lamb, mix all ingredients to evenly coat. If desired, cover and refrigerate for 2 to 24 hours to marinate. If using wooden skewers, soak in water for 30 minutes.
• Remove the skewers from the barbecue and leave to rest for a couple minutes before serving.

Steps:

• How to prepare the lamb leg | cut the lamb leg into cubes around 2cm. Remember to separate the fat if there are large pieces of lamb fat. But just let the fat stay if there is only a thin layer of fat.
• Transfer the lamb meat in a large bowl, add all the marinating ingredients except oil and message to ensure each piece is coated well. Cover the set aside overnight.
• If you use wooden skewers, soak them in warm water around 15 minutes to avoid burning during the roasting process.
• Pre-heat oven to 230 degree C (440 Degree F).
• Mix in vegetable cooking oil and then assemble the lamb skewers. Make sure lean meat and fat are loaded alternately.
• Pre-heat oven to 230 degree C and then place the lamb skewers in. Roast for 10 minutes. Take out, if the surface of the lamb skewers are too dry, brush a thin layer of cooking oil. and then sprinkle the serving mix. Then continue roasting for 5 minutes.
• Serve hot!