Serves: 4
Total Calories: 19

1 tablespoon peppercorn, Sichaun
1 tablespoon peppercorn, black
1 tablespoon coriander seeds
1 tablespoon salt, coarse (kosher or sea)
4 lamb steaks, , cut from the leg or shoulder (each about 8 ounces and 3/4 inch thick see Note)

1. Combine the Sichuan and black peppercorns, the coriander seeds, and salt in a dry skillet. Cook the spices over medium heat until the peppercorns are toasted and very fragrant, about 3 minutes, stirring or shaking the pan occasionally. Transfer the mixture to a spice mill and grind to a powder (you can also grind the spices in a mortar with a pestle).

2. Rub as much of this mixture as you wish over both sides of the lamb steaks. Place the steaks on a platter and let marinate, at room temperature, while you light the grill.

3. Preheat the grill to high.

4. When ready to cook, oil the grill grate. Arrange the lamb steaks on the hot grate and grill, turning with tongs, until cooked to taste, 3 to 4 minutes per side for medium-rare.

5. Remove the steaks to serving plates or a platter. Season with a little more rub, if any remains, and serve at once.

Serves 4

Note: If desired, substitute 8 loin or 12 rib lamb chops for the steaks. Each loin chop should be about 4 ounces and 1 1/2 inches thick (grill about 6 minutes per side for medium-rare) each rib chop, about 3 ounces and 1 inch thick (grill about 4 minutes per side for the same doneness).

Nutritional Facts:

Serves: 4
Total Calories: 19
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
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Armenian Shish Kebab
Australian Lamb Steaks With Sichuan Pepper Rub
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Roisseried Leg of Lamb With Lemon and Butter
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The Real Turkish Shish Kebab