Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers
Grilled Sichuan Cumin Lamb Chops with Quick Pickled CucumbersTara Donne
Recipe information
Total Time
4 1/2 HRS
Yield
Makes 6 servings
Ingredients
1/4 cup ground cumin
2 tablespoons crushed red pepper flakes
1 tablespoon toasted sesame oil
1/2 cup canola oil
2 tablespoons kosher salt (Diamond Crystal)
3 pounds lamb shoulder blade chops (3/4-inch thick)
1 tablespoon sugar
2 tablespoon rice vinegar
4 Persian cucumbers, thinly sliced
Lettuce leaves, steamed rice, cilantro sprigs and Thai basil leaves for serving
Preparation
Step 1
In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
Step 2
Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
Step 3
Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
Step 4
Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.
Recipe notes
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