Chinese · Dinner
Grilled Cumin Lamb Chops
Bone-in lamb chops marinated with roasted cumin, Sichuan peppercorn and chili flakes, then grilled hot and fast over open flame in the Xinjiang street-food style. Charred edges, smoky cumin crust, tender pink centre. Finished with fresh cilantro and a squeeze of lime.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
589Calories
50.4gProtein
39.8gFat
8.8gCarbs
2gSugar
2.5gFiber
1328mgSodium
257mgChol
15.2gSat Fat
684mgPotassium
91mgCalcium
5.6mgIron
2.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the lamb chops dry and score the fat edge lightly so the marinade penetrates and fat renders evenly. Toast and crush the Sichuan peppercorn. Mince the garlic and grate the ginger.
2
Marinate
Mix the cumin, Sichuan peppercorn, chili powder, garlic, ginger, soy sauce, oil, salt and sugar into a paste. Rub over the chops and refrigerate covered for 30 minutes.
3
Grill
Heat a grill or grill pan to high and cook the chops 3–4 minutes per side, turning once, until deep char lines form and the centre registers 57–60°C.
4
Plate
Transfer the chops to a plate, scatter with chopped cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz240g, 2 bone-in chops lamb-chop
- 2 tbsp2 tbsp cumin-ground
- 1 tsp1 tsp sichuan-peppercorn
- 1 tsp1 tsp chili-powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp vegetable-oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp sugar-white
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
