stir fried spring lamb recipe jc walker north london traditional independent butchers

stir-fried sichuan pepper spring lamb

dark soy sauce marinade gives the lamb a lovely colour after it's been fired

Serves: 4 | Prep time: 1 hour | Cooking time: 30 mins | Difficulty: Easy


  • 400g lamb loin chops
  • 1 bunch of coriander
  • 2 tbsp vegetable oil, plus extra if needed
  • 1cm ginger, peeled and finely minced
  • 3 cloves garlic, roughly chopped
  • 1 tsp Sichuan peppercorns
  • 10 dried red chillies, finely cut into 1cm lengths
  • 5 spring onions, cut into 1cm lengths
  • 1 tbsp Shaoxing wine
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp cornstarch mixed with 50ml cold water (more if needed to form a paste)

Meat Marinade

  • 1 tsp dark soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 pinch bicarbonate of soda (optional)


Traditional North London Butchers serving NW5, Dartmouth Park, Tufnell Park, Gospel Oak and Kentish Town. Considered one of North London’s best butchers, JC Walker offers the highest quality meats, combined with expert knowledge and outstanding customer service. Visit our shop at 69 Chetwynd Road, Dartmouth Park, London, NW5 1DA, or arrange for local delivery. Nationwide delivery also available. 



Remove the bone from the chops and slice the meat thinly. Combine with the meat marinade ingredients and set aside for 10 minutes. Pick the leaves from the coriander plant and roughly chop the stems and roots.


Heat a wok over a high heat and add the oil, then the lamb. Fry the lamb for about 4 minutes, until browned. Remove the meat from the wok and return the wok to the heat. Add a little more oil if needed, then the ginger, garlic and chopped coriander stems and roots. Toss until the garlic is fragrant, about 30 seconds. Add the Sichuan peppercorns and chillies and toss for about a minute, taking care not to burn them. Add the spring onions and toss quickly, then return the lamb to the wok. 


Season with Shaoxing wine, salt and sugar and toss the lamb for 2 more minutes, until the spring onions soften. Drizzle in a little of the cornstarch mixture, but only as much as needed to thicken the juices in the wok. Toss through the coriander leaves and serve. 

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