I know "to taste" is never a popular term for recipes, but I think in this case, it really is to taste, because Sichuan peppercorns can be very different due to age and variety. But I would be quite generous, because given the long cooking time, the numbing sensation will mostly be gone and the peppercorn flavours will become quite gentle. In this video, I used around 3 tablespoons.
With leg, because it's leaner, I would recommended adding a bit of liquid (like chicken stock or water) and actually cook it in a pot on the stove instead. Simmer it low and slow for at least 4 hours. The marinade will certainly work with leg of lamb.
👌👌👌 best recipeee ever!!!!
Thank you!
Hey can you give a ratio for the sichuan pepper corn like how you did for the salt
I know "to taste" is never a popular term for recipes, but I think in this case, it really is to taste, because Sichuan peppercorns can be very different due to age and variety. But I would be quite generous, because given the long cooking time, the numbing sensation will mostly be gone and the peppercorn flavours will become quite gentle. In this video, I used around 3 tablespoons.
yummy
Can we do this with the lamb leg boneless?
With leg, because it's leaner, I would recommended adding a bit of liquid (like chicken stock or water) and actually cook it in a pot on the stove instead. Simmer it low and slow for at least 4 hours. The marinade will certainly work with leg of lamb.
@@w2kitchen if we do it in a pot, do we marinade the lamb leg and then brown it in the pot, then add liquid to cover 3/4 of the leg then simmer?
Was this Australia?
London.
@@w2kitchen Okay, thanks!
wheres the recipe with the measurements?
Why not cook in the pan from the start
This marinade, especially with the sugar content from the scallion and garlic, is quite prone to burning with direct heat.