Today was another grill day, it is still kinda hot here, so the prospect of grilling was quite attractive. I try to do something a bit different during every grill session. Today, I had some Lamb Loin Chops. I really didn't have anything in mind when I purchased the chops. Returning home, I still had no idea of what to make. I was replying to some comments on my Shao Kao 818 postwhen it came to me. We were very disappointed with the Yang Rou Chuan, and I wondered, how hard is it to get the wonderful salty-cumin flavor of good Yang Rou Chuan...... Rummaging through my pantry, I managed to put together the ingredients for this dish.
The Sichuan Peppercorn heightened the saltiness of the dish, and really didn't hit you right away. You felt a numbing "buzz" a few seconds after eating the chops, it was quite interesting. Much like my Cumin Lamb recipe, I do a short marinade before grilling. Make sure to toast those cumin seeds until the wonderful smell of "BO" floats around your kitchen.
Grilled Cumin and Sichuan Peppercorn Lamb Loin Chops:
1/4 cup Premium Light Soy Sauce
1/4 cup Canola Oil
2-3 Tb Shaoxing Wine
2 Tb Dark Soy sauce
4 cloves Garlic finely minced
- Mix marinade and pour or brush marinade over lamb chops. Make sure to coat lamb chops well.
- Let lamb chops marinate for 20-30 minutes
- Sprinkle on a generous amount of the spice mix, making sure to getting some on the sides of the chop.
- Let chops sit for at least 10 minutes before grilling.
I've been grilling a lot of Shishamo (sm elt) for the Missus. Recently, the Missus found that She really enjoys grilled Urume Maruboshi (dried round herring):
For some reason, the grilled fish always catches my attention. I wasn't quite sure why....until today. Doesn't this look really familiar?
What do you think?
(BTW, The Scream by Edvard Munch is in the public domain in the United States because it was first published more than 95 years ago.)
I hope everyone is having a great weekend!