Grilled Sichuan Cumin Lamb Chops With Quick Pickled Cucumbers Recipes

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GRILLED LAMB CHOPS WITH CHARMOULA



Grilled Lamb Chops with Charmoula image

Provided by Guy Fieri

Categories     main-dish

Time 53m

Yield 4 to 6 servings

Number Of Ingredients 13

2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne
2 racks lamb, frenched and cut into double rib portion
Olive oil
2 small red onions, chopped
1 bunch parsley, stems removed
1 bunch cilantro, stems removed
2 garlic cloves, minced
1/2 cup olive oil
1 lemon, zested and juiced
Salt and freshly ground black pepper

Steps:

  • Have the grill preheated to medium-high heat.
  • In a small bowl combine the salt, cumin, paprika, and cayenne. Sprinkle half of the spice mixture over the chops and let sit at room temperature for 30 minutes.
  • For the Charmoula: In a food processor or blender, add the remaining spice mixture, the onions, parsley, cilantro, garlic, olive oil, lemon zest and juice. Blend until smooth and season with salt and pepper, to taste. Set aside.
  • Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, about 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.

GRILLED SICHUAN CUMIN LAMB CHOPS WITH QUICK PICKLED CUCUMBERS



Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers image

Provided by Grace Parisi

Yield Makes 6 servings

Number Of Ingredients 10

1/4 cup ground cumin
2 tablespoons crushed red pepper flakes
1 tablespoon toasted sesame oil
1/2 cup canola oil
2 tablespoons kosher salt (Diamond Crystal)
3 pounds lamb shoulder blade chops (3/4-inch thick)
1 tablespoon sugar
2 tablespoon rice vinegar
4 Persian cucumbers, thinly sliced
Lettuce leaves, steamed rice, cilantro sprigs and Thai basil leaves for serving

Steps:

  • 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, cilantro and basil and the pickled cucumbers.

GRILLED SZECHUAN PORK CHOPS



Grilled Szechuan Pork Chops image

Another recipe I found floating around on paper...been wanting to try it...recipe says to cook it on a kettle-style grill...(note) but I think you could cook it on a George Foreman Grill or even a cast iron grill...cooking time does not include marinating time...

Provided by teresas

Categories     Pork

Time 20m

Yield 1 chop, 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops, 1 inch thick
2 green onions, finely chopped with tips
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon lemon juice
2 teaspoons chili paste
1 teaspoon sugar
1 teaspoon fresh gingerroot, grated
1/2 teaspoon chili oil

Steps:

  • To make marinade, combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil in a small bowl.
  • Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag.
  • Marinate in the refrigerator for 4 hours or overnight (turning once in awhile).
  • Drain chops, reserving marinade.
  • See note above.
  • Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done.

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