Ingredients

• 2 PGI Welsh Lamb breasts, on the bone

• 1 tsp coarse salt

• ½ tsp coarse black pepper

• ½ tsp Szechuan peppercorns

• 2 tbsp oil

• 1 red chilli, finely sliced

• 3 spring onions, finely sliced

• ½ tsp ginger, finely sliced

• 3 garlic cloves, finely sliced

• 1 tbsp soy sauce

• For the marinade:

• 1 heaped tbsp cornflour

• 1 tbsp water

• 1 tsp Chinese five-spice powder

• 1 tsp soft brown sugar

• To serve:

• Sweet chilli sauce

• Sesame seeds

• Lime wedges

Method

1. Preheat the oven to 180˚C / 160˚C fan / Gas 3.

2. Cook the breasts by placing them in an oven tray, and cover with ½ pint of water (or lamb stock) and foil, and cook in oven for 1.5 – 2 hours until the lamb is tender. (You can use a slow cooker).

3. Remove the breasts from the tin, allow to cool, and cut into individual ribs.

4. Place the Szechuan peppercorns in a small pan and carefully heat for 1 minute. Allow the peppercorns to cool, and then crush in a grinder.

5. Mix the peppers together with the salt.

6. Make the marinade by mixing the cornflour, water, Chinese five-spice and sugar. Use to coat the ribs and leave in a bowl for 1 hour.

7. Heat the oven to 210˚C / 190˚C fan / Gas 6.

8. Place the ribs on a greased baking sheet or on non-stick baking paper, brush with oil and place in the oven for approximately 15-20 minutes, turning occasionally. Cook until crisp.

9. Heat the oil in a frying pan, add the chilli, spring onion, garlic and ginger and fry for a few minutes, then add the soy sauce and the ribs and turn until the ribs are coated. Sprinkle with the peppercorn and salt mixture.

10. Serve immediately.