Orange and Sichuan Pepper Fujian Style Braised Lamb with Carrots

Method

1. Add orange zest and crushed Sichuan pepper to the pot during the initial browning of the lamb, allowing the flavors to infuse into the meat.
2. Heat oil in a pot, brown lamb on all sides.
3. Add carrots, soy sauce, sugar, ginger, and water, bring to a boil.
4. Reduce heat, cover, and simmer for 1.5 hours.
5. Garnish with green onion before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.