My F&W
quick save (...)
Spicy Sichuan-Style Lamb with Cumin
© Johnny Miller

Spicy Sichuan-Style Lamb with Cumin

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender.

  1. 3 tablespoons canola oil
  2. 2 tablespoons ground cumin
  3. 1 1/2 teaspoons crushed red pepper
  4. 1 tablespoon low-sodium soy sauce
  5. 1 tablespoon cornstarch
  6. 2 teaspoons toasted sesame oil
  7. 1 teaspoon sugar
  8. Kosher salt
  9. Freshly ground black pepper
  10. 1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced
  11. 1 large white onion, cut into 1 1/2-inch pieces
  12. 2 scallions, thinly sliced
  13. 1/2 cup cilantro leaves
  14. 1/4 cup low-sodium chicken broth
  15. Steamed rice, for serving
  1. In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.
  2. Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.

Suggested Pairing

Aromatic, concentrated Syrah from Chile.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.