Sichuan Roast Leg of Lamb With Celery-Mint Salad Recipe

Ingredients (25)

• For the Lamb:
• 2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed
• 2 tablespoons whole cumin seed
• 2 tablespoons dried red pepper flakes (preferably Thai)
• 2 teaspoons whole fennel seed
• 2 star anise pods
• 2 tablespoons brown sugar
• 1 (5-pound) bone-in sirloin-end leg of lamb
• Kosher salt
• For the Salad:
• 8 radishes, very thinly sliced on a mandoline
• 5 scallions, white and light green parts only, very thinly sliced on the bias
• 4 medium carrots, peeled and very thinly sliced on a mandoline
• 3 cups loosely packed cilantro leaves and tender stems
• 2 cucumbers, thinly sliced
• 1 1/2 cups loosely packed mint leaves
• 1 large head celery, stalks thinly sliced on the bias, plus tender celery leaves
• 4 1/2 tablespoons Chinkiang vinegar (or 3 1/2 tablespoons rice vinegar plus 1 tablespoon balsamic vinegar)
• 3 teaspoons distilled white vinegar
• 3 medium cloves garlic, minced
• 2 tablespoons soy sauce
• 1 (1-inch) piece peeled fresh ginger, minced
• 1 tablespoon sugar
• 1/3 cup vegetable or canola oil
• Kosher salt and freshly ground black pepper