Chuan’rr Skewered Lamb

Recipe of the Week

Prep: About 25 to 30 minutes, plus skewer soaking and grill setup

Cook: About 10 minutes per batch, plus a 3-minute rest

Serves: 4 to 6

 

 

September 3, 2009 was one of the most important days of my life. Just ten days into my new life in Beijing, I attended the international church that would define my years there. One of the first people I met was the woman I would marry. On the way home that night, I ate yang rou chuan—lamb skewers, or chuan’rr as we called them in Beijing—for the first time.

Over the next three and a half years, I shared many plates of skewered lamb with friends, usually at little plastic tables set up on sidewalks. When I came home, I had to recreate the flavor and share it here at home.

Tongue-Tingling Peppercorns

The key ingredient in ENAK’s Chuan’rr is Sichuan peppercorns. They’re the dried husks of the fruit of the prickly ash plant, rather than peppercorns like black pepper. A compound called hydroxy-alpha-sanshool creates their distinctive tingling, buzzing, numbing sensation. Paired with chili peppers, that tingle becomes part of the flavor of every bite. It’s the experience I wanted to bring home with Chuan’rr.

What You Need

•       3 pounds boneless leg of lamb

•       1/4 cup olive oil

•       6 tablespoons ENAK Seasonings Chuan’rr, plus more if desired

•       Small bamboo skewers, soaked in water for at least 30 minutes

•       A charcoal grill, ideally; a gas grill or skillet also works

•       An instant-read thermometer

Steps

1.    Prepare the grill. Set up the charcoal grill for direct medium heat, with glowing coals and a cooler area where you can move skewers if the fat causes flare-ups. Let the skewers soak while you prepare the lamb and grill.

2.    Cut the lamb. Remove tough silverskin and large pieces of hard fat, leaving some fat for flavor. Cut the lamb into roughly 3/4-inch pieces so they cook evenly.

 

 

3.    Season. Put the lamb in a large bowl, add the olive oil, and toss to coat. Sprinkle in 6 tablespoons of Chuan’rr and mix thoroughly so the seasoning is evenly distributed.

4.    Thread the skewers. Slide the lamb pieces onto the soaked skewers without packing them tightly together. Leave enough exposed skewer to hold and turn them.

 

 

5.    Grill. Place the skewers over direct medium heat, keeping the exposed bamboo ends away from the coals. Turn every couple of minutes until the lamb is browned on all sides and lightly charred, about 10 minutes per skewer. Skewers cook together; allow about 10 minutes for each batch that fits on your grill. Move them to the cooler area if flames flare up. Check a larger piece with a thermometer and cook to 145°F in the center.

 

 

6.    Rest and serve. Let the skewers rest for at least 3 minutes, then serve and enjoy.

 

 

Notes

I can’t explain the science behind it, but these lamb skewers taste exponentially better when eaten outdoors around a table with friends or family and an ice-cold beverage of choice.

For a larger leg roast, use 2 tablespoons of Chuan’rr per pound of lamb: 8 tablespoons for 4 pounds or 10 tablespoons for 5 pounds. Add enough olive oil to lightly coat the meat, starting with 1/4 cup and adding a little more as needed. Allow extra time for cutting, skewering, and additional batches.

For a gas grill, preheat to medium heat and follow the same grilling steps. For a skillet, preheat over medium heat and use short skewers that let the meat sit flat, or cook the lamb pieces loose. Cook in uncrowded batches, turning every couple of minutes and checking for 145°F before the 3-minute rest. Timing may differ from the grill.

Start with 2 tablespoons of Chuan’rr per pound. If you want more spice, increase the seasoning on your next batch.