Description
A magnificent meat dish served at Halal restaurants in Northwest China. A whole rack of lamb (ribs) is marinated with onions and spices, then roasted in an oven (or Tandoor) until the surface forms a shatteringly crispy crust. The dripping fat and cumin aroma drive the appetite insane.
Restaurants serving Kao Yang Pai (Spiced Roasted Lamb Ribs)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in lamb rack
- Onion
- Cumin powder
- Sichuan pepper powder
- Chili powder
- Soy sauce
- Salt
Instructions
- [Authentic Recipe]
- (Meat) Prepare a whole rack of lamb ribs with a good fat cap. Score between the bones for flavor penetration.
- (Marinade) Vigorously rub the core with minced onion, ginger, salt, soy, wine, and massive 'Cumin and Sichuan pepper powder'. Rest in the fridge for hours to completely purge odor.
- (Roasting) Place the meat on a tray or grate and roast slowly in a high-heat oven (200°C+) or over charcoal.
- Remove frequently to brush the surface heavily with lamb fat (or oil mixed with a dash of honey). This glazes the surface into a candy-like, crispy golden crust.
- Right before finishing, hit it with extra cumin and chili powder, scorching the spices to detonate the aroma.
- While piping hot, place on a board and cleave it ('BAM!') along the bones into individual ribs.
Learn more Spice, substitutes, tips
Key spices
Intense aroma of cumin and Sichuan pepper、Charred lamb fat
Substitutes at Japanese supermarkets
(Roast a whole rack of lamb in a home oven)
Pairing
Red Wine / Xinjiang Black Beer
Trivia
[Trivia] While Whole Roasted Lamb (Kao Quan Yang) is expensive and requires a huge crowd, 'Kao Yang Pai' allows a small group to easily experience 'magnificent nomadic BBQ'. It is one of the most frequently ordered feasts in Chinese restaurants.
Eating tips & etiquette
[Unique Eating] Using a knife and fork is considered uncouth. Grab the blazing hot end of the bone tightly with your hand and gnaw on the meat. Scraping the insanely delicious meat and tendons around the bone with your teeth, and licking the fat and spices off your fingers is the highest etiquette.
Allergen
Mutton, Soybeans, Wheat (Soy sauce)