Whole roast lamb shoulder, coriander and mint paste, sichuan sauce

Whole roast lamb shoulder, coriander and mint paste, sichuan sauce

Earl Carter


Quantity Ingredient
2 tablespoons light soy sauce
2 tablespoons yellow bean paste
2 tablespoons shaoxing rice wine
1 tablespoon cumin seeds
1 tablespoon korean chilli flakes
1/2 teaspoon chinese five-spice
1/2 teaspoon sugar
1 x 1.5kg lamb shoulder, on the bone, (you can also use lamb shanks or sliced neck on the bone)
2 tablespoons grapeseed oil
8 store-bought spring onion pancakes
1 tablespoon chilli oil
1/2 teaspoon toasted and ground sichuan peppercorns
small handful coriander, to serve
2 shredded spring onions, to serve

Sichuan sauce

Quantity Ingredient
60ml grapeseed oil
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
1/2 cup fermented chilli bean paste
2 tablespoons shaoxing rice wine
225g tin chopped tomatoes
3 tablespoons yellow rock sugar
3 tablespoons yellow bean paste
80ml oyster sauce
1 litre chicken stock or water
1 tablespoon cornflour
1 tablespoon rice wine vinegar

Coriander and mint paste

Quantity Ingredient
1/2 avocado
1 garlic clove, roughly chopped
1/2 teaspoon cumin seeds, toasted
1/2 bunch coriander, washed
1/2 cup loosely packed mint leaves
1 1/2 tablespoons grapeseed oil
1/2 teaspoon lemon juice
1/2 teaspoon sea salt flakes


  1. To make the sichuan sauce, In a large stainless steel saucepan, warm the grapeseed oil over medium heat. Add the garlic and ginger, cooking for 3–4 minutes until aromatic. Add the chilli bean paste and cook for 2 minutes. Deglaze the pan with the shaoxing rice wine and reduce by half. Add the tomatoes, sugar, yellow bean paste, oyster sauce and stock and bring to the boil. Reduce the heat and simmer for 30 minutes.
  2. Combine the cornflour and vinegar with 1 tablespoon water and pour it into the sauce, stirring regularly as it thickens. Blend the sauce until it is smooth (a hand-held blender is best for this).
  3. In a bowl, mix together the light soy sauce, yellow bean paste, shaoxing rice wine, cumin, chilli flakes, five-spice and sugar.
  4. Take a heavy, deep roasting tin large enough to fit the lamb shoulder. Rub the marinade all over the meat, put it in the tin, cover with plastic wrap and leave to marinate for a few hours or ideally overnight in the refrigerator.
  5. Preheat the oven to 150°C.
  6. Remove the plastic wrap from the lamb and add 250 ml water to the roasting tin. Cover the lamb tightly with aluminium foil and roast the lamb in the oven for 2 hours. Reduce the oven temperature to 110°C and cook for a further 4 hours, checking every so often and adding a little more water if the tin becomes dry. Remove the foil for the last hour of roasting to crisp up the skin.
  7. To make the coriander and mint paste, put the avocado, garlic, cumin, coriander and mint in an upright blender. Blend until you have a rough purée. Pour the oil in slowly, blending until the sauce becomes smooth. Season the sauce with the lemon juice and sea salt, adding more if necessary. Set aside.
  8. When ready to serve, heat the grapeseed oil in a large non-stick frying pan over medium heat. Cook the spring onion pancakes for 2 minutes on each side or until golden.
  9. Warm the sichuan sauce over low heat.
  10. Place the lamb in a deep dish and pour the sichuan sauce over the top. Finish the dish with the chilli oil, ground sichuan pepper, coriander and spring onion. Serve with the spring onion pancakes and the coriander and mint paste on the side.
super normal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again