Chinese · Dinner
Grilled Lamb Ribs with Cumin Salt
Bone-in lamb ribs rubbed with toasted cumin, Sichuan peppercorn and chili, then grilled over high heat until charred outside and juicy within. Finished with a scatter of coarse cumin salt and scallion, this Xinjiang-style classic delivers smoky, peppery, faintly numbing lamb served with lime wedges.
$7
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
432Calories
33.6gProtein
31.1gFat
4.4gCarbs
1.4gSugar
1gFiber
1091mgSodium
106mgChol
11.8gSat Fat
485mgPotassium
81mgCalcium
4.3mgIron
2.6mcgVitamin B12
7mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb ribs dry, cut into individual pieces, and trim any thick surface fat.
2
Marinate
Rub ribs with minced garlic, oil, cumin, Sichuan peppercorn, chili powder, sugar and salt. Cover and chill 30 minutes.
3
Grill
Heat grill to high until smoking. Lay ribs on grill and cook 6 to 8 minutes per side until charred and meat pulls from bone.
4
Plate
Scatter remaining cumin and Sichuan peppercorn over ribs, top with sliced scallion, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in lamb ribs
- 4 tsp4 tsp ground cumin
- 1 tsp1 tsp ground Sichuan peppercorn
- 2 tsp2 tsp chili powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp salt
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp sugar
- 22 scallion
- 22 lime wedge
