Sichuan roast leg of lamb with celery-mint salad from Serious Eats

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute a mix of rice vinegar and balsamic vinegar for Chinkiang vinegar.

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Notes about this recipe

  • Eat Your Books

    Can substitute a mix of rice vinegar and balsamic vinegar for Chinkiang vinegar.

  • rionafaith on December 30, 2016

    I only made the lamb, not the salad. But wow, amazing flavor and so easy! I only let the spice rub sit on the lamb for about 3 hours, more would probably be even better. I used regular red pepper flakes, not Thai, and I used the shank end half of a leg rather than sirloin because it was on sale -- however it was too big to fit in my drawer-style broiler, so I just cranked the oven to 450* or so at the very end for about 15 mins to brown the outside, and it worked great. The timing/temperatures were absolutely perfect, yielding a beautiful medium rare in the middle and closer to medium at the ends. Will absolutely make this again!!!

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