The Hairy Bikers served up tasty Sichuan lamb bao buns with carrot garnish on Saturday Kitchen.<\/p>\n
The ingredients for the rub are: 1 tbsp Sichuan peppercorns, 1 tbsp ground cumin, 1 tbsp Chinese five-spice powder, 1 tsp chilli powder, 1 tbsp light brown soft sugar or honey, 1 tbsp rice vinegar, 2 tbsp dark soy sauce and 1 tsp salt.<\/p>\n
For the lamb: 1kg lamb shoulder, on the bone, 15g fresh root ginger, peeled and very finely sliced, 4 garlic cloves, very finely sliced and 1 tbsp vegetable oil.<\/p>\n
For the sauce: 1 tbsp honey or light brown soft sugar, 2 tbsp dark soy sauce, 2 tbsp mirin or rice wine, 1 tbsp rice vinegar, salt and freshly ground black pepper, For the carrot garnish, 1 tbsp rice vinegar, 1 tsp caster sugar, \u00bd tsp salt and 1 large carrot, cut into matchsticks.<\/p>\n
To serve: 12 small or 8 medium fresh bao buns, 4 spring onions, halved lengthways and finely shredded, small bunch fresh coriander, leaves picked and small bunch fresh mint, leaves picked.<\/p>\n