Szechuan Lambypops With Cilantro Chimichurri

• Lamb
• 1/4 cup soy sauce
• 1/4 cup oil
• 3 tablespoons sherry
• 4 garlic cloves, minced
• 2 racks lambchops, frenched
• 4 tablespoons cumin seeds, toasted
• 2 tablespoons Szechuan peppercorns, toasted
• 2 tablespoons salt
• 1 tablespoon coriander seeds, toasted
• 1/4 teaspoon red chili flakes (optional)
• Cilantro Chimichurri
• Cilantro Chimichurri
• 1 cup cilantro
• 1 garlic clove, minced
• 1 pinch red pepper flakes
• 1/2 lime, juiced
• 2 tablespoons jalapeno, chopped
• 2 tablespoons rice vinegar
• 1/3 cup olive oil

1. Mix soy sauce, oil, sherry, and garlic. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.
2. 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 about 5 minutes, then slice each piece in half. Serve with Cilantro Chimichurri.
3. Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

soy sauce, oil, sherry, garlic, lambchops, cumin seeds, szechuan peppercorns, salt, coriander seeds, red chili, cilantro chimichurri, cilantro chimichurri, cilantro, garlic, red pepper, lime, rice vinegar, olive oil

Taken from food52.com/recipes/21918-szechuan-lambypops-with-cilantro-chimichurri (may not work)