2 tbsp (30 ml) cumin, crushed, divided 10 garlic cloves, roughly chopped, divided 2 tsp (10 ml) chili flakes, or more to taste cup (60 ml) soy sauce, divided cup (60 ml) + 2 tsp (10 ml) honey, divided 2 tsp (10 ml) sesame oil 2 tsp (10 ml) toasted sesame seeds, plus more for garnish 1 handful cilantro leaves Cucumber Salad, to serve, make ahead, recipe follows
1 In a dish large enough to hold lamb, combine ginger, onion, Shaoxing cooking wine, oyster sauce, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) Szechuan peppercorns, 1 tbsp (15 ml) cumin, half the garlic, 1 tsp (5 ml) chili flakes, 2 tbsp (30 ml) soy sauce and 2 tsp (10 ml) honey. Add lamb and marinate for at least 2 hours, preferably overnight, in refrigerator.
2 Preheat oven to 350 F (180 C). Remove ribs from marinade to a parchment-lined baking sheet and roast until tender and golden brown, about 45 minutes.
3 While ribs are roasting, in a small saucepan, heat remaining oil over medium heat. Add remaining garlic and cook until lightly browned, about 2 minutes. Remove saucepan from heat and add remaining Szechuan peppercorns, cumin, chili flakes, soy sauce and honey. Add sesame oil and sesame seeds. Stir to combine and set aside. 4 When ribs are done, remove from oven and transfer to a large mixing bowl. Pour honey sauce over top and toss to coat. Garnish with sesame seeds and cilantro. Serve with Cucumber Salad. Serves 2 to 6 CUCUMBER SALAD 6 mini cucumbers, cut into 1-in (2.5 cm) rounds, then crushed with side of a knife 1 tbsp (15 ml) soy sauce
PAIRS WITH BOWEN ISLAND HARBOUR MIX PACK BC $17.99 495283 12 x 355 ml BARON PHILIPPE DE ROTHSCHILD ESCUDO ROJO RESERVA CARMENERE Chile $19.99 746321
2 garlic cloves, finely chopped 1 birds eye chili, thinly sliced 1 tbsp (15 ml) rice vinegar 2 tsp (10 ml) mirin (sweet rice wine) 1 tsp (5 ml) sesame oil 1 tsp (5 ml) toasted sesame seeds 1 In a large bowl, mix ingredients together and serve. Serves 2 to 6 PAIRS WITH 19 CRIMES CALIFORNIA ROSÉ USA $19.99 62500 LAKE SONOMA DRY CREEK ZINFANDEL USA $27.99 355719
HONEY SZECHUAN LAMB RIBS 2 lbs (1kg) lamb ribs, trimmed and cut into individual ribs 1-in (2.5 cm) piece ginger, peeled and grated ½ small onion, finely chopped 2 tbsp (30 ml) Shaoxing cooking wine 2 tbsp (30 ml) oyster sauce cup (60 ml) vegetable oil, divided 2 tbsp (30 ml) Szechuan peppercorns, crushed, divided
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