Yang Rou Pianzi (xinjiang Style Lamb Chops)
Yang Rou Pianzi, also known as Xinjiang Style Lamb Chops, is a popular dish in Uyghur cuisine, known for its bold flavors and tender meat. This recipe combines aromatic spices with succulent lamb chops to create a mouthwatering dish that is perfect for a special occasion or a hearty family meal.
Ingredients
- 8 lamb chops
- 2 tablespoons cumin powder
- 2 tablespoons chili powder
- 1 tablespoon Sichuan peppercorns
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Preheat the stovetop grill or a cast-iron skillet over medium-high heat.
- In a small bowl, mix the cumin powder, chili powder, Sichuan peppercorns, minced garlic, soy sauce, and vegetable oil to create a marinade.
- Rub the lamb chops with the marinade, ensuring they are evenly coated. Let them marinate for 10 minutes.
- Place the lamb chops on the preheated grill or skillet and cook for 4-5 minutes on each side, or until the desired level of doneness is reached.
- Remove the lamb chops from the grill and let them rest for a few minutes before serving.
- Sprinkle with a pinch of salt before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Stovetop grill or cast-iron skillet Tongs
Tools
Small bowl Measuring spoons Knife Cutting board
Serving suggestions
Serve the Yang Rou Pianzi with steamed rice and a side of fresh salad for a complete meal.
Tips & tricks
For a spicier kick, increase the amount of chili powder in the marinade. Adjust the seasoning according to your preference.
Cost
$20