Best for: Shaokao spice on a proper chop.
This is the lamb chuan’r seasoning grown up onto a rib chop: the Xinjiang trio of cumin, chile, and Sichuan pepper pressed onto lamb chops, marinated briefly, and grilled hot so the spice crust chars while the meat stays rosy. Same stall, same dusting — but a knife-and-fork cut instead of a skewer, and a different dish from the site’s wine-marinated and Southwestern lamb chops.
Grill: Direct high heat; 450–500°F, with a cooler zone. Equipment: Grill, tongs, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 25 minutes.
- 8 lamb rib chops, about 1 inch thick (about 2 lb total), frenched if you like
- 2 tablespoons cumin seeds, coarsely crushed
- 2 teaspoons Chinese chile flakes (or crushed red pepper flakes)
- 1 teaspoon ground Sichuan pepper
- 1 1/2 teaspoons fine table salt
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- 1/2 teaspoon black pepper, coarsely cracked
Directions
Stir the cumin, chile flakes, Sichuan pepper, salt, sugar, and black pepper into the crust mix. Rub the chops all over with the neutral oil, then press the crust mix onto both sides of each chop. Cover and marinate for 1 hour at room temperature, or up to 4 hours in the refrigerator.
Heat the grill to 450–500°F with a cooler zone.
Grill the chops over direct heat for 3–4 minutes per side, until the crust is deeply browned and charred at the edges, moving them to the cooler zone if the fat flares.
Cook until the chops register 145°F for medium-rare to medium at the thickest point, away from the bone.
Rest for 5 minutes — the crust sets and the juices settle.
Serve whole, two chops per person, with any extra crust mix at the table for sprinkling.
Grilling tip: Press the crust on with your palms, not a sprinkle — a pressed crust survives the flip; a dusted one ends up in the fire.
