Grilled Sichuan Cumin Lamb Chops With Quick Pickled Cucumbers

• 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

1. 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.
2. 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.
3. 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.
4. Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.

ground cumin, red pepper, sesame oil, canola oil, kosher salt, lamb shoulder blade chops, sugar, rice vinegar, cucumbers, cilantro

Taken from www.epicurious.com/recipes/food/views/grilled-sichuan-cumin-lamb-chops-with-quick-pickled-cucumbers-51239210 (may not work)