Xinjiang Lamb and Chile Grill
Monday, 26 May 2008
DescriptionXinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.
At a glance
Combine the chile oil, lemon juice, rice wine, garlic, peppercorns, salt, and sugar. Marinate the lamb and jalapeños in the refrigerator overnight or for 2 to 3 hours at room temperature.
Thread the lamb on skewers, alternating with the jalapeños.
Grill or broil, basting frequently with the reserved marinade until done.
Serve the lamb and chiles in the buns with the chopped scallions and cilantro.