Grilled Sichuan Cumin Lamb Chops With Quick Pickled Cucumbers Food

MOROCCAN LAMB CHOPS WITH CUMIN/PAPRIKA SALT

Moroccan Lamb Chops With Cumin/Paprika Salt image

Make and share this Moroccan Lamb Chops With Cumin/Paprika Salt recipe from Food.com.

Provided by Debi9400

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon paprika
1 pinch cayenne
48 ounces lamb chops
2 tablespoons unsalted butter, melted

Steps:

Heat up the grill.
In a small bowl, combine the cumin, salt, paprika and cayenne. Brush the chops on one side with some of the melted butter and sprinkle the buttered side with some of the spiced salt.
Grill the spiced sized down until charred, about 4 minutes. Brush the chops with the remaining melted butter and sprinkle with the remaining spice salt.
Flip the chops and grill for 4 to 5 more minutes longer(medium) depending on preferred doneness.

Nutrition Facts : Calories 1118.7, Fat 97.1, SaturatedFat 43.7, Cholesterol 267, Sodium 1940.7, Carbohydrate 1.7, Fiber 0.5, Sugar 0.1, Protein 56.2

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

Ingredients

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

Ingredients

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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