What to serve with lamb chops?

When you're serving lamb for dinner, classic sides like mashed potatoes or baked potatoes are family faves. If you have time, try fancier sides like Dauphinoise potatoes or garlic confit mashed potatoes to level up your meal. Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike.

Is Montreal steak seasoning good on lamb?

Don't Worry: If you find yourself at a loss when it comes to cooking, or if you're simply pressed for time, Dave has okay'd using McCormick's Grill MatesⓇMontreal Steak Seasoning as a go-to all-purpose seasoning. Try it on your lamb chops or anything else... it will add a touch of sophistication.

What is the best side dish for lamb?

We will outline: Couscous. Mashed Potatoes. Roasted Zucchini. Greek Style Lemon Roasted Potatoes. Mediterranean yellow rice. Tzatziki sauce. Truffle Parmesan French Fries. Za'atar Roasted Carrots. More items... Jul 25, 2022

What vegetables go well with lamb?

Turnips, much like radishes and parsnips , turn irresistibly sweet when roasted, making them the perfect foil for savory lamb. This recipe is for purple-top turnips, which tend to be larger and thicker-skinned than Japanese varieties like hakurei.

What seasoning is best for lamb?

Greek seasoning is a wonderful way to add complexity and depth to lamb dishes. The quintessential Mediterranean blend of oregano, garlic, onion, dill, parsley, marjoram, and thyme can be used in either a dry or wet form.

What enhances the flavor of lamb?

Spices that pair well with lamb include: Garlic powder. Coriander. Cumin. Paprika. Chili powder. Mustard powder. Sep 20, 2021

What makes lamb taste better?

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs . Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.

What does Gordon Ramsay serve with lamb?

This simply prepared (it's rubbed in a paste of just Dijon mustard, garlic, and herbs) rack of lamb is best served with equally unfussy vegetable sides, like grilled asparagus or baby artichokes .

What does lamb taste good with?

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint.

What to have with chops for dinner?

30 Perfect Pork Chop Sides 01 of 30. Three-Pickle Potato Salad. ... 02 of 30. Tennessee Onions. ... 03 of 30. Zesty Corn-And-Squash Salad. ... 04 of 30. Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas. ... 05 of 30. Roasted Brussels Sprouts. ... 06 of 30. Make-Ahead Yeast Rolls. ... 07 of 30. Apple-Cranberry Coleslaw. ... 08 of 30. Roasted Broccoli. More items... Mar 22, 2024

What flavors go best with lamb?

Cumin is a fragrant spice that has a sweet, earthy taste. It can easily be added to marinades or dry rubs for lamb before it's cooked. The cumin adds depth of flavor and pairs nicely with other herbs like rosemary and thyme . When using cumin in a marinade mix, try adding a bit of lemon zest for an extra zesty kick!

Szechuan Lambypops with Cilantro Chimichurri Recipe on Food52 (2024)

Grill/Barbecue

by: savorthis

March21,2021

4.5

2 Ratings

Szechuan Lambypops with Cilantro Chimichurri Recipe on Food52 (1)

Serves 6

Jump to Recipe

Author Notes

My brother-in-law loves lamb. And not just any lamb -- a very specific cumin-y grilled lamb he remembers from years ago in some small village in China. Ever since he told me this, I have tried making a version of this lamb for him, feeling sadly aware that I might never get it. This was not made easier by the fact that my sister hates lamb, thus slimming our chances for hunting it down.

But then last summer they were all coming for a visit and my sister asked me to make him some lamb as a surprise. I looked around again for regional Chinese recipes that might come close and settled on a combination of marinade and dry rub and held my breath.

"This is it,” he said.
“I like this lamb, Sam I am” said my sister (or some such Seussian saying)
The rest of us just chewed contentedly for a while.
My brother-in-law attempted to finish the entire platter, but just….couldn’t….squeeze….more….lamb…into…his….gut.

Ever since, this has been our go-to lamb. The marinade flavors the meat and the spice rub gets crispy with the floral peppercorns ever-so-slightly numbing your tongue and lips. It works equally well using a leg cut into strips, or, as I often prefer, these tiny chops you can eat with your hands. The dip is a great, vibrantly green complement (though they are also really good with a tamarind or apricot chutney; I often make both). The spice rub can also be sprinkled on a variety of meats for some great grilling. —savorthis

Test Kitchen Notes

These were great and just the thing to throw on the barbecue. I halved the lamb, but made the full amount of the chimichurri. This recipe has three bold flavor profiles: marinated lamb, a spice rub, and cilantro chimichurri -- all with distinct flavors of their own, but blended beautifully in one little chop. The 6- to 8-hour marinade gave the chops a garlicky and salted flavor from the soy with a hint of sherry. The toasted spice rub had that unique taste you can only get from Szechuan peppercorns. The chimichurri added just the right amount of freshness and a little heat to round it all out. And the spice rub made a nice crust on the lamb chops. —jvcooks

Test Kitchen-Approved

What You'll Need

Ingredients

Lamb
¹/₄ cupsoy sauce
¹/₄ cupoil
3 tablespoonssherry
4 garlic cloves, minced
2 racks lambchops, frenched
4 tablespoonscumin seeds, toasted
2 tablespoonsSzechuan peppercorns, toasted
2 tablespoonssalt
1 tablespooncoriander seeds, toasted
¹/₄ teaspoonred chili flakes (optional)
Cilantro Chimichurri

Cilantro Chimichurri
1 cupcilantro
1 garlic clove, minced
1 pinchred pepper flakes
¹/₂ lime, juiced
2 tablespoonsjalapeño, chopped
2 tablespoonsrice vinegar
¹/₃ cupolive oil

Directions

Lamb
Mix soy sauce, oil, sherry, and garlic. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.
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.

Cilantro Chimichurri
Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

Tags:

Szechuan
Cilantro
Cumin
Lamb
Vinegar
Rack Of Lamb
Soy Sauce
Coriander
Sherry
Grill/Barbecue
Summer
Father's Day

Contest Entries

Your Best Barbecue
Your Best Recipe for Barbecued Meat

See what other Food52ers are saying.

AniaSweets
Waverly
aargersi
QueenSashy
creamtea

Recipe by: savorthis

wwms.net

Co-Owner/Designer @ Where Wood Meets Steel-Custom Furniture

Popular on Food52

17 Reviews

AniaSweets November 24, 2015

Wow. This was really good. Love the combination of flavours. I did not grill it since there was no BBQ available, so gave it a sear and finished in the oven. I also let the meat rest....can't wait to give this another go in the summer with some fire. Thanks!

Peter February 17, 2015

The recipe for this rub was surprisingly deep and tasty considering how few ingredients. I toasted the spices, then pounded them with a mortar and pestle. Thanks for the great recipe and an excuse to use my stash of szechuan peppercorns!

savorthis February 23, 2015

Great! Glad you liked them. I used some of the peppercorns too by steeping them in vodka. I made a "Szechuan Mule" and it was surprising and delicious.

Alyce November 12, 2014

Such interesting flavor combinations. What else do you serve with this dish?

savorthis November 13, 2014

I usually serve it with something simple like rice and pan fried broccoli, but in the summer a simply dressed salad and crusty bread is good too. I've made it quite often with a leg of lamb cut in strips which is wonderful wrapped in a warm pita with blistered tomatoes.

Tokyo Y. June 2, 2013

Made these for sudden guests 2 days ago. Fantastic! Your chimchurri sauce is going to be one of my favorite sauce recipes! I had leftover sauce and rub - so I used the rub on shrimp and then served it on a bed of garlic/olive oil/parmesan sautéed fresh linguine with the chimchurri sauce poured over. Heavenly!!!! The only change I would make is to not put the salt into the rub - to have better control of saltiness.

savorthis June 3, 2013

Thanks for your comments and glad you liked it. The pasta dish sounds great - than you for sharing!

Waverly May 24, 2013

Very nice! This sounds wonderful.

aargersi May 9, 2013

I too love lamb, SavorThis I am! This looks great!

savorthis May 23, 2013

Well you would be happy to know my brother-in-law who inspired this dish is in Austin and I send him home with the spice rub....so I will be bringing a pile on my next visit!

QueenSashy May 7, 2013

This looks positively enticing!

Sarah D. May 7, 2013

Wow...this looks really, really good. I can't wait to try this recipe! :)

creamtea May 3, 2013

Yum. I want the tamarind chutney recipe too, please. !

savorthis May 3, 2013

I'll have to write it down next time! For now, though, the basic idea is this: I take a couple tablespoons of the tamarind paste (so much easier than dealing with the block) and mix it with a slight splash of rice vinegar, honey and either a sriracha or chili garlic sauce. I think traditionally it has a lot of spices in it, but since the lamb is coated in spice, I just like a bit of sweet and tangy. Likewise with the apricot jam- I mix it with lime juice and some sort of chili paste. Now I am thinking you could use the korean gochujang mixed with the apricot jam or maybe even orange marmalade and lime....I bet that would be great. Finally, I once served this with the cilantro sauce, apricot sauce and a cool yoghurt sauce which made a beautiful trio on the platter.

inpatskitchen May 3, 2013

This looks wonderful! I've always treated lamb with Greek seasonings but next time I think I'll try your lovely Asian take. thanks for sharing!

savorthis May 3, 2013

Thanks Pat. We used to mainly do the mustard, rosemary crust on lamb, but these flavors are really transformative and so easy to dress up with a variety of sauces. If you make it, I'd love to hear what you think!

pierino May 6, 2013

I'm glad to see that you "frenched" the bone. Without the Asian seasoning it would be similar to Roman style scottadito, which means "burn your fingers". Minimally seasoned.