Zhizi Roasted Lamb (Iron Plate BBQ)
A classic Beijing dish of lamb roasted on an iron plate with scallions and cilantro. Sizzling, fragrant, and tender, it's perfect for winter warmth.
Ingredients
12 items- Lamb (with some fat) 500g
- Scallions 2
- Cilantro 1 bunch
- Onion 1/2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Cumin powder 1 tsp
- Chili powder 1 tsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （8 steps）
Thinly slice lamb across the grain. Combine with light and dark soy sauces, cooking wine, cumin, chili, salt, and sugar. Mix well and marinate for 15 minutes.
Place a cast-iron plate or heavy skillet over high heat until smoking hot. Brush with oil and reduce to medium-high heat.
Spread onion slices evenly on the plate. Stir-fry over medium heat for about 1 minute until softened and fragrant.
Arrange marinated lamb in a single layer over the onions. Cook without moving over medium-high heat for 2 minutes until the bottom is golden brown. Flip.
Add scallion sections and stir-fry continuously over high heat until lamb is browned and cooked through, about 2 minutes.
Sprinkle additional cumin and chili powder over the lamb. Toss well and cook for 30 seconds until aromatic.
Turn off the heat. Add cilantro and toss with residual heat until it just starts to wilt, about 30 seconds.
Transfer to a pre-warmed plate and serve immediately.
Tips
Key is high heat and proper searing. Choose lamb with some fat like leg or shoulder. Marinating with onion tenderizes the meat. Do not overcrowd the plate; work in batches.
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