Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers

Ingredients for Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers

• 40g ground cumin

• 2 tablespoons crushed red pepper flakes

• 1 tablespoon toasted sesame oil

• 120ml canola oil

• 2 tablespoons kosher salt (Diamond Crystal)

• 1.4kg lamb shoulder blade chops (3/4-inch thick)

• 1 tablespoon sugar

• 2 tablespoons rice vinegar

• 4 Persian cucumbers, thinly sliced

• Lettuce leaves, steamed rice, coriander sprigs and Thai basil leaves for serving

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.

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.

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.

Serve the lamb with lettuce leaves, rice, coriander and basil and the pickled cucumbers.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.