Lamb doesn’t feature much in Cantonese cuisine, because people think the flavour is too strong. It is eaten in other parts of China, though, where often it is cooked with distinctive flavours to balance the taste.Young lamb has a much milder taste than older lamb, so choose smaller chops for this recipe.Lamb chops with black beans, cumin, chillies, Sichuan peppercorns and vegetablesYou don’t absolutely need to “French” the chops – trim the meat from the top part of the bone – but it looks nicer…
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