Szechuan Lambypops with Cilantro Chimichurri

By lorik

Ingredients

• For Lamb:
• 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)
• Cilantro Chimichurri:
• 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

Preparation

Step 1

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.

For Chimichurri:
Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.