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Australian Lamb Steaks With Sichuan Pepper Rub |
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Serves: 4 AUSTRALIAFor centuries, lamb was Australia’s preferred meat-in many places its only meat-a legacy of the vast sheep farms that represented the continent’s first industry. Even today, no Down Under cookout would be complete without lamb. My choice for this dish would be steaks cut from the leg of lamb. If you have a butcher who will do this, you will be richly rewarded with an uncommonly flavorful piece of meat. Otherwise, use chops from the shoulder, loin, or rib. Coriander and Sichuan peppercorns may not seem like traditional seasonings, but the proximity of this former British colony to Southeast Asia has made Australia one of the epicenters of Pacific Rim cuisine. The Sichuan peppercorns lend the lamb a clean, woodsy flavor that is unexpected but right on the money. 1 tablespoon peppercorns, Sichaun 1 tablespoon peppercorns, black 1 tablespoon coriander seeds 1 tablespoon salt, coarse (kosher or sea) 4 lamb steaks, , cut from the leg or shoulder (each about 8 ounces and 3/4 inch thick; see Note) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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 4 Note: 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). Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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