Szechuan Lambypops with Cilantro Chimichurri
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AniaSweets November 24, 2015
Wow. This was really good. Love the combination of flavours. I did not grill it since there was no BBQ available, so gave it a sear and finished in the oven. I also let the meat rest....can't wait to give this another go in the summer with some fire. Thanks!
Peter February 17, 2015
The recipe for this rub was surprisingly deep and tasty considering how few ingredients. I toasted the spices, then pounded them with a mortar and pestle. Thanks for the great recipe and an excuse to use my stash of szechuan peppercorns!
savorthis February 23, 2015
Great! Glad you liked them. I used some of the peppercorns too by steeping them in vodka. I made a "Szechuan Mule" and it was surprising and delicious.
Alyce November 12, 2014
Such interesting flavor combinations. What else do you serve with this dish?
savorthis November 13, 2014
I usually serve it with something simple like rice and pan fried broccoli, but in the summer a simply dressed salad and crusty bread is good too. I've made it quite often with a leg of lamb cut in strips which is wonderful wrapped in a warm pita with blistered tomatoes.
Tokyo Y. June 2, 2013
Made these for sudden guests 2 days ago. Fantastic! Your chimchurri sauce is going to be one of my favorite sauce recipes! I had leftover sauce and rub - so I used the rub on shrimp and then served it on a bed of garlic/olive oil/parmesan sautéed fresh linguine with the chimchurri sauce poured over. Heavenly!!!! The only change I would make is to not put the salt into the rub - to have better control of saltiness.
savorthis June 3, 2013
Thanks for your comments and glad you liked it. The pasta dish sounds great - than you for sharing!
creamtea May 3, 2013
Yum. I want the tamarind chutney recipe too, please. !
savorthis May 3, 2013
I'll have to write it down next time! For now, though, the basic idea is this: I take a couple tablespoons of the tamarind paste (so much easier than dealing with the block) and mix it with a slight splash of rice vinegar, honey and either a sriracha or chili garlic sauce. I think traditionally it has a lot of spices in it, but since the lamb is coated in spice, I just like a bit of sweet and tangy. Likewise with the apricot jam- I mix it with lime juice and some sort of chili paste. Now I am thinking you could use the korean gochujang mixed with the apricot jam or maybe even orange marmalade and lime....I bet that would be great. Finally, I once served this with the cilantro sauce, apricot sauce and a cool yoghurt sauce which made a beautiful trio on the platter.
inpatskitchen May 3, 2013
This looks wonderful! I've always treated lamb with Greek seasonings but next time I think I'll try your lovely Asian take. thanks for sharing!
savorthis May 3, 2013
Thanks Pat. We used to mainly do the mustard, rosemary crust on lamb, but these flavors are really transformative and so easy to dress up with a variety of sauces. If you make it, I'd love to hear what you think!
pierino May 6, 2013
I'm glad to see that you "frenched" the bone. Without the Asian seasoning it would be similar to Roman style scottadito, which means "burn your fingers". Minimally seasoned.
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