Whole Roast Lamb Shoulder with Sichuan Sauce

goodfood.com.au

Jessica Leong

2 tbsp light soy sauce

2 tbsp yellow bean paste

2 tbsp shao hsing wine

1 tbsp cumin seeds

1 tbsp Korean chilli flakes

½ tsp Chinese five-spice powder

½ tsp sugar

1 x 1.5kg lamb shoulder, on the bone (you can also use lamb shanks or sliced neck chops)

2 tbsp grapeseed oil

1 tbsp chilli oil

½ tsp toasted and ground Sichuan pepper

small handful of coriander, to serve

2 spring onions, shredded, to serve

Sichuan sauce, to serve ( recipe here)

Coriander and mint paste, to serve ( recipe here)

Sesame flatbread, to serve ( recipe here)

Directions at goodfood.com.au

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