Grilled Lamb Chops with a Savory Cumin Marinade
A recipe for grilled lamb rib chops uses a cumin and Sichuan peppercorn marinade for a savory, non-traditional flavor.
A new marinade for grilled lamb chops promises a savory, umami-rich result without overtly ethnic flavors. The recipe from The Woks of Life uses cumin, Sichuan peppercorn, soy sauce, salt, and sugar to season two pounds of lamb rib chops.
The Secret to Savory Lamb
Cumin is the foundational spice in this lamb marinade, a choice the authors say is common across lamb-loving cuisines from the Middle East to Northwest China. Its warm, nutty flavor balances the meat's natural gaminess. Sichuan peppercorns add a citrus-like note and depth, while light soy sauce is cited as the secret ingredient for tastiness. The marinade is quick, requiring just 15 to 30 minutes to maintain the lamb's fresh flavor.
A Versatile Main Dish
Despite its Asian-inspired spices, the recipe creators insist the finished chops taste broadly savory and pair well with various sides. They recommend serving them with Lebanese garlic toum, cucumber tomato salad, or smashed Asian cucumber salad. The marinade's chameleon-like quality allows it to complement potatoes, rice, or salads without clashing.
Shopping and Preparation Tips
For this recipe, tender lamb rib chops, sometimes called "lollipops," are used. The authors acknowledge the cost, suggesting shoppers can save money by purchasing a whole rack of lamb and cutting their own chops. They argue that buying a whole rack from a warehouse club like Costco often yields more meat and fat per dollar. The recipe advises against the wasteful practice of "frenching" or trimming the bones, which removes flavorful meat and fat.
The Case for Cooking to Medium
The cooking technique is crucial. The authors advocate grilling the chops to a medium doneness, a departure from the typical rare or medium-rare recommendation for lamb. They argue that for well-marbled chops or those with a fat cap, a longer cook time allows the fat to render and crisp, adding significant flavor. Their preferred method results in blushing pink meat rather than red.
Here are the cooking times and temperatures outlined in the source:
| Doneness | Cook Time Per Side | Total Cook Time | Final Internal Temperature |
|---|---|---|---|
| Rare / Medium Rare | 3-4 minutes | 6-8 minutes | 130-135°F (54-57°C) |
| Medium | 6 minutes | 12 minutes | 145°F (63°C) |
The authors note the entire family now prefers lamb cooked this way, similar to how fattier steaks can benefit from being cooked to medium. Exact times depend on the chop's thickness.
Grilling Instructions
Preheat the grill to 400-450°F. After marinating, lay the chops on the hot grill and avoid moving them. After 2-3 minutes, rotate them a half turn for grill marks. Flip after another 2-3 minutes when golden. Repeat the rotation on the second side. For the final 1-2 minutes, carefully stand the chops on their side to brown and sizzle the fat cap. Transfer to a platter and serve after a brief rest.
