Cumin and Szechuan Peppercorn American Lamb with Sesame Soy Cucumber Salad
Cumin and Szechuan Peppercorn American Lamb with Sesame Soy Cucumber Salad
Ingredients
Smashed Cucumber Sesame Salad:
1 English cucumber
1 teaspoon salt
2 tablespoons chopped garlic
1 tablespoon Maggi seasoning
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoons chili flakes
1/4 teaspoon sugar
American Lamb Loin Chops:
2 tablespoons cumin
2 tablespoons Szechuan peppercorn
1 tablespoon gochugaru
1 tablespoon sugar
1 tablespoon salt
4 American lamb loin chops
4 tablespoons neutral oil
2 peeled garlic cloves
2 (2-inch) pieces of scallion whites
1 peeled shallot, halved lengthwise
Preparation
Slice cucumber in large chunks, and smash with the back of your knife after cutting. Add salt and let sit for 10 minutes. Drain off excess liquid. Add garlic, Maggi, sesame oil, sugar, sesame seeds, and chili flakes.
Mix together the cumin, Szechuan peppercorns, gochugaru, sugar and salt. Sprinkle evenly over the American lamb loin chops and rub the spices into the meat. Set aside.
Heat the oil in a large saute pan over medium heat. When the oil is hot, add garlic, scallion whites and shallot and saute just until fragrant, 2 to 4 minutes. Increase the heat to medium-high and sear each side of the American lamb loin chops until golden brown, about 2 minutes per side. Baste with the aromatic oil until cooked to desired temperature, about 2 to 4 additional minutes. Let rest for 10 minutes before serving.
USDA recommends an Internal temperature of 145°F, with a 3-minute rest.
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