Sichuan sauce

Whole roast lamb shoulder with Sichuan sauce.
Whole roast lamb shoulder with Sichuan sauce. Photo: William Meppem

This recipe goes with my whole roasted lamb shoulder (recipe here).


60ml grapeseed oil

4 garlic cloves, finely chopped

2 tbsp finely chopped ginger

½ cup fermented chilli bean paste

2 tbsp shao hsing wine

225g chopped tomatoes (tinned is fine)

3 tbsp yellow rock sugar

3 tbsp yellow bean paste

⅓ cup oyster sauce

4 cups chicken stock or water

1 tbsp cornflour

1 tbsp rice wine vinegar


1. In a large stainless-steel saucepan, warm the grapeseed oil over a medium heat. Add the garlic and ginger, cooking for three to four minutes until aromatic. Add the chilli paste and cook out for two minutes. Deglaze with shao hsing wine and reduce by half. Add the tomatoes, sugar, yellow bean paste, oyster sauce and stock and bring to the boil. Reduce the heat and simmer the sauce for 30 minutes.

2. Combine the cornflour and vinegar with one tablespoon of water and pour it into the sauce, stirring regularly as it thickens.

3. Blend the sauce until it is smooth (a hand blender is best for this).

Serve with my whole roasted lamb shoulder

Find more of Andrew McConnell's recipes in the Good Food Favourite Recipes cookbook.

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