2 racks lamb chops, frenched
4 tablespoons cumin seeds, toasted
2 tablespoons Szechuan peppercorns, toasted
1 tablespoon coriander seeds, toasted
¼ cup soy sauce
¼ cup oil
3 tablespoons sherry
4 garlic cloves, minced
2 tablespoons salt
¼ teaspoon red chili flakes (optional)
salt to taste (optional)
1 cup coriander
1 garlic clove, minced
1 pinch red pepper flakes
2 tablespoons dried chilli
2 tablespoons rice vinegar
⅓ cup olive oil
salt to taste
Mix soy sauce, oil, sherry, and garlic. Cut lamb into 6 equal pieces and marinate for 6-8 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 for 5 minutes, then slice each piece in half.
For the coriander sauce, blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.
Serve with steamed rice or chilli oil noodles, and some steamed broccolini.