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szechuan lambypops with cilantro chimichurri

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Szechuan Lambypops with Cilantro Chimichurri

These were great and just the thing to throw on the barbecue. I halved the lamb, but made the full amount of the chimichurri. This recipe has three bold flavor profiles: marinated lamb, a spice rub, and cilantro chimichurri -- all with distinct flavors of their own, but blended beautifully in one little chop. The 6- to 8-hour marinade gave the chops a garlicky and salted flavor from the soy with a hint of sherry. The toasted spice rub had that unique taste you can only get from Szechuan peppercorns. The chimichurri added just the right amount of freshness and a little heat to round it all out. And the spice rub made a nice crust on the lamb chops.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup oil
  • 3 tablespoons sherry
  • 4 garlic cloves, minced
  • 2 racks lambchops, frenched
  • 4 tablespoons cumin seeds, toasted
  • 2 tablespoons Szechuan peppercorns, toasted
  • 2 tablespoons salt
  • 1 tablespoon coriander seeds, toasted
  • 1/4 teaspoon red chili flakes (optional)
  • 1 cup cilantro
  • 1 garlic clove, minced
  • 1 pinch red pepper flakes
  • 1/2 lime, juiced
  • 2 tablespoons jalapeño, chopped
  • 2 tablespoons rice vinegar
  • 1/3 cup olive oil

Directions

  • Mix soy sauce, oil, sherry, and garlic. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.
  • Heat grill. Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Grill until temperature reaches 140, let rest about 5 minutes, then slice each piece in half. Serve with Cilantro Chimichurri.
  • Cilantro Chimichurri
  • Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

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