Peppered Loin of Lamb

• 2 small boneless lamb loins, about 2 1/2 pounds trimmed
• 3/4 cup hoisin sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon hot chili oil
• 1/2 teaspoon five-spice powder
• 1 tablespoon juice squeezed from finely minced fresh ginger
• 3 tablespoons coarsely chopped coriander leaves and stems
• 1/2 teaspoon grated orange zest
• 1/4 cup thinly sliced scallion (white and green parts)
• 3 large cloves garlic, smashed
• 1/4 cup, plus 2 tablespoons, Sichuan peppercorns
• 1/2 cup black peppercorns
• 2 tablespoons white peppercorns
• 2 tablespoons fennel seeds
• 1 to 2 tablespoons corn or peanut oil, for searing

1. With a sharp slender blade, separate the 2 thin tenderloins from the sides of the 2 larger loin pieces.
2. Separate the 2 main loin halves, if the butcher has not done this for you.
3. You will have 4 pieces of meat.
4. Carefully trim away all fat, tendon and tough silvery skin.
5. Combine the marinade ingredients in a shallow dish just large enough to hold the lamb snugly.
6. Add the lamb and massage the marinade into the meat.
7. Seal air tight and marinate in the refrigerator for 24 to 48 hours, turning occasionally.
8. Bring the lamb to room temperature.
9. To make the lamb coating, heat a small heavy skillet over medium heat.
10. Add the coating ingredients and stir gently until the Sichuan peppercorns crackle and become fragrant, 4 to 5 minutes, adjusting the heat so they toast without scorching.
11. The Sichuan peppercorns will smoke; do not let them burn.
12. Coarsely grind the mixture in a spice grinder or with a mortar and pestle.
13. Preheat the oven to 400 degrees.
14. Position the rack in the center of the oven.
15. Remove the lamb from the marinade, wiping off excess marinade with your fingers.
16. Spread the pepper coating on a plate or baking sheet.
17. Press the lamb pieces into the spices, coating thoroughly on all sides.
18. Heat a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact.
19. Add 1 tablespoon of the oil and swirl to coat the pan.
20. Heat until nearly smoking.
21. Add the lamb in a single layer with room between the pieces.
22. (Brown the lamb in batches if necessary, cleaning the pan and adding more oil between batches.)
23. Sear the lamb to golden brown on all sides, 1 to 2 minutes per side.
24. Place the lamb on a rack set in a roasting pan.
25. Roast until an instant-read thermometer registers 115 degrees in the thickest part of each piece, 6 to 7 minutes for larger pieces, 3 to 4 minutes for the smaller pieces.
26. Promptly remove the lamb to a cooling rack.
27. Let stand 10 minutes before carving.
28. Serve hot, tepid or at room temperature, thinly sliced against the grain.

lamb loins, hoisin sauce, chinese rice wine, hot chili oil, fivespice powder, fresh ginger, coriander, orange zest, scallion, garlic, peppercorns, black peppercorns, white peppercorns, fennel seeds, corn

Taken from cooking.nytimes.com/recipes/9764 (may not work)