Active Time

　　30 MIN

　　Total Time

　　4 1/2 HRS

　　

Ingredients

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 4

Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.