2 tbsp neutral oil
1 tsp whole Sichuan peppercorn
1 tsp whole coriander seed
1 tsp whole allspice
1 tsp whole fennel seed
1 medium whine onion, peeled, sliced
3 garlic, peeled, sliced
2 knub ginger, peeled, sliced
1 lb boneless leg of American Lamb
2 roma tomatoes, chopped
2 tsp kosher salt
2 water
6 freshly cooked short-grain rice
1 cup pickled turnips, sliced (optional)
2 sheets roasted seaweed, sliced into 1" wide strips (optional)
1Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.
2In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.
3Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.
4Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.
5Strain broth. Season with salt to taste. Reserve.
6To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.
7Serve onigiri in broth or with broth on the side, if desired.
This delicious recipe was provided by Chef Jenny Dorsey. Courtesy of the American Lamb Board.
Ingredients
2 tbsp neutral oil
1 tsp whole Sichuan peppercorn
1 tsp whole coriander seed
1 tsp whole allspice
1 tsp whole fennel seed
1 medium whine onion, peeled, sliced
3 garlic, peeled, sliced
2 knub ginger, peeled, sliced
1 lb boneless leg of American Lamb
2 roma tomatoes, chopped
2 tsp kosher salt
2 water
6 freshly cooked short-grain rice
1 cup pickled turnips, sliced (optional)
2 sheets roasted seaweed, sliced into 1" wide strips (optional)
Directions
1Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.
2In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.
3Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.
4Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.
5Strain broth. Season with salt to taste. Reserve.
6To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.
7Serve onigiri in broth or with broth on the side, if desired.
The Curious Plate