Five-spice lamb

March 26, 2008

Serves 4

1 cup soy sauce 2 cups water 2/3 cup sugar 1 3-inch piece fresh ginger, coarsely chopped 1 shallot, finely chopped 1 clove garlic, finely chopped 2 pieces star anise 1/4 cup Chinese five-spice powder 4 top-round lamb steaks (6 to 8 ounces each), trimmed 1 tablespoon vegetable oil Salt and pepper, to taste 1. In a saucepan, combine the soy sauce, water, sugar, ginger, shallot, garlic, star anise, and five-spice powder. Bring to a boil and simmer for 10 minutes. Cool to room temperature.

2. In a large bowl, rub the lamb with marinade. Cover tightly and refrigerate for 48 hours.

3. Set the broiler rack 6 inches from the source of heat; turn on the broiler. Rub a broiler pan with 1/2 tablespoon of oil. Wipe excess marinade from lamb. Brush it with the remaining 1/2 tablespoon of oil. Sprinkle with salt and pepper.

4. Broil for 3 minutes, turn over, add salt and pepper, and broil 3 minutes more or until the meat is charred. Let the lamb rest for 5 minutes before slicing thinly. Serve with a cucumber salad and flatbread. Adapted from Jasper White