Aussie Lamb Barbecue Xinjiang Style
- Prep time 30Min
- Cook time 10Min
- Technique Pan Fry / Saute, Grill
- Meat Lamb
- Cut Rump
- Serves 7
Grilled Australian lamb in Xinjiang-style spices, smoky and aromatic.
Ingredients
Braised
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750 g Australian lamb rump
-
15 g Cumin seeds
-
0.5 tbsp Red Szechuan peppercorns
-
1 tbsp Dried Szechuan chilli flakes
-
1 tbsp Black peppercorns
-
0.5 tbsp Garlic powder
-
0.5 tbsp Ginger powder
-
1 tsp Kosher salt
-
1 tsp Chilli powder
Method
-
In a small sauté pan over medium heat, toast the cumin seeds and peppercorns until lightly browned and they start to give off a fragrant aroma. Set aside to cool slightly.
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Grind cumin, red and black peppercorns, chilli flakes, and salt in a clean spice grinder until powder in form.
-
Add ground spices to a small bowl with ginger, garlic and chilli powders, and whisk to combine.
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Store in an airtight container and keep in a cool, dry location.
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Marinate the lamb rump, then grill to your preferred doneness.
