Consider this your new go-to marinade for grilled lamb chops.While our choice of spices borrows from Sichuan and Northern Chinese flavors, they have a chameleon-like quality and don’t read “Chinese” at all.They just season the lamb so well, and go with a wide variety of other flavors and side dishes!  Pure Umami  If you’re not using cumin on your lamb chops, you’re missing out! It’s not just us who think so.

You’ll see cumin show up in lamb marinades in the Middle East, North Africa, India/South Asia, and Northwest China, where lamb is one of the most prized meats.  The warm and nutty flavor of the cumin really balances the flavor of the lamb which can sometimes be a bit gamey.In addition to the cumin, I add Sichuan peppercorns, salt, soy sauce, and just a little bit of sugar.  I love how all the flavors play off each other.The Sichuan peppercorn adds a wonderful citrus-y element to it, and an implacable flavor that adds depth.

And the soy sauce is my secret ingredient to make these lamb chops really tasty!  While I love Bill’s more traditionally Western rosemary, mustard, and garlic crusted roast leg of lamb with mint sauce, this is the ultimate combination of flavors for lamb in my opinion! A Versatile Lamb Chop Recipe You may think that from what I’ve told you, these lamb chops taste overtly “Asian.” But surprisingly, they don’t! You’ll find that they are just savory and delicious.  Pair them with side dishes

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