Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers
Succulent lamb shoulder chops marinated in a fragrant Sichuan-style cumin and chili spice blend, grilled to perfection and served with tangy quick-pickled cucumbers. This flavorful dish combines Chinese and Middle Eastern influences for a delicious meal.
Ingredients
- •¼ cup ground cumin
- •2 tablespoons crushed red pepper flakes
- •1 tablespoon toasted sesame oil
- •½ 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 whole Persian cucumbers
- •12 leaves Lettuce leaves
- •3 cups steamed rice
- •1 cup cilantro sprigs and Thai basil leaves
Cooking Instructions
- 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.
60 min
- 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.
20 min
- 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.
20 min
- 4.
Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.
5 min