Sichuan Roast Leg of Lamb With Celery-Mint Salad Recipe
Ingredients (25)
- For the Lamb:
- 2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed
- 2 tablespoons whole cumin seed
- 2 tablespoons dried red pepper flakes (preferably Thai)
- 2 teaspoons whole fennel seed
- 2 star anise pods
- 2 tablespoons brown sugar
- 1 (5-pound) bone-in sirloin-end leg of lamb
- Kosher salt
- For the Salad:
- 8 radishes, very thinly sliced on a mandoline
- 5 scallions, white and light green parts only, very thinly sliced on the bias
- 4 medium carrots, peeled and very thinly sliced on a mandoline
- 3 cups loosely packed cilantro leaves and tender stems
- 2 cucumbers, thinly sliced
- 1 1/2 cups loosely packed mint leaves
- 1 large head celery, stalks thinly sliced on the bias, plus tender celery leaves
- 4 1/2 tablespoons Chinkiang vinegar (or 3 1/2 tablespoons rice vinegar plus 1 tablespoon balsamic vinegar)
- 3 teaspoons distilled white vinegar
- 3 medium cloves garlic, minced
- 2 tablespoons soy sauce
- 1 (1-inch) piece peeled fresh ginger, minced
- 1 tablespoon sugar
- 1/3 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats
This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.
Ingredients (4)
- 1.5 oz. Tanqueray No. TEN Gin
- Tonic Water
- Grapefruit Wheel Garnish
- Thyme Sprig Garnish