Back to Recipe Menu

Beijing lamb


  • To make the dressing, whisk 1 tbsp coriander with the soy, rice wine vinegar, 1 tspn caster sugar, the garlic and sesame oil. Set aside.
  • Bring a large pot of water to the boil. Turn the heat down, add the lamb and simmer for 2-3 mins. Then wash the lamb under warm water and wipe out the pot.
  • Return the lamb to the pot, together with the ginger, spring onion, radishes, 1 tbsp caster sugar, the Chinese wine, cinnamon, star anise, cumin seeds and Sichuan peppercorns. Cover the lot with cold water and bring to the boil. Then turn the heat down, cover and gently simmer for about 20-30 mins until the lamb is very tender. Remove the lamb and set aside.
  • When the lamb is cool, cut it into 1 cm thick slices. Then dust lightly with cornflour and panfry in a thin layer of hot oil for 4-5 mins until golden brown.
  • Arrange the lamb on individual plates and top with the sauce and a sprinkling of chopped coriander. Serve with your favourite Chinese vegies on the side.
  • by Gary Rhodes, English chef


  • 3 tbsp chopped fresh coriander
  • 2 tbsp soy sauce
  • 1½ tbsp rice wine vinegar
  • caster sugar
  • 1 large garlic clove, crushed
  • 1 tspn sesame oil
  • 2 whole rumps of lamb
  • 4 cm piece of fresh ginger, finely chopped
  • 1 large spring (green) onion, chopped
  • 200 gm radishes, roughly chopped
  • 2 tbsp Chinese rice wine
  • 1 cinnamon stick, broken in half
  • 3 star anise
  • 1 tspn cumin seeds
  • 2 tspn Sichuan peppercorns
  • cornflour
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm