「Pan-Seared Lamb Chops」

Ingredients and amounts

• 750g lamb chops (preferably with some fat)
• 2g cinnamon stick
• 5g Sichuan peppercorns
• 1 star anise
• 6g angelica root (baizhi)
• 5 bay leaves
• 25g salt (omit during braising if you plan to drink the broth; add during searing)
• 10ml cooking wine
• 5g chili powder
• 2g cumin seeds
• 2g barbecue seasoning
• 2g ground cumin
• 2g white sesame seeds
• 1g sugar

Step-by-step method

1. 1

   Step 1

   Cut the lamb chops into pieces along the bone.

2. 2

   Step 2

   Place the lamb chops in a wok with cold water. Bring to a boil and blanch for 2-3 minutes. Drain and set aside.

3. 3

   Step 3

   Put the blanched lamb chops, cinnamon stick, Sichuan peppercorns, star anise, angelica root, bay leaves, and cooking wine into a pot (pressure cooker or regular pot).

4. 4

   Step 4

   Add enough drinking water to cover all ingredients. If using a pressure cooker, cook for 30 minutes after steam builds. If using a regular pot, simmer for 80 minutes.

5. 5

   Step 5

   Remove the cooked lamb chops, drain well, and place them in a dry wok or frying pan (no oil or water).

6. 6

   Step 6

   Sear over medium-high heat for 6-7 minutes until the fat renders and the surface is golden and crispy.

7. 7

   Step 7

   Keep the rendered lamb fat in the pan. Add chili powder, cumin seeds, barbecue seasoning, ground cumin, and white sesame seeds. Stir-fry until well combined.

8. 8

   Step 8

   Add sugar and salt (if not added during braising). Stir-fry evenly.

9. 9

   Step 9

   Turn off the heat and transfer to a serving plate.