Szechuan Style Chili Cumin Lamb Rack

Chili Cumin Lamb Rack!

The actual Szechuan recipe typically consists of small strips of stir-fried lamb. While in this case the lamb is typically very well done, I really love a nice rare rack of lamb, so I figured I'd try to combine the recipes. It turned out delicious, so enjoy!

The Goods:

2 lb Frenched Rack of Lamb

1/2 Cup Rice wine vinegar

2 Tbsp Soy Sauce

1 Cup Whole dried chili peppers

1 Tbsp whole cumin

1 Tbsp ground cumin

1 Tsp Chili Powder

1 Inch of cut Ginger 

4 Cloves Garlic

1 Yellow Onion
1 Stalk 

1/2 Cube Beef Boullion or 1/2 cup beef stock.

The Lamb

1. Turn the lamb over so the ribs are curving up toward you.
2. Slide a short knife under the connective tissue adjoining the ribs, pull it off. This helps makes the whole thing easier to eat. 
3. Turn back over, trim off most of the fat on the front, leaving a thin layer for flavor. 
4. Rub the whole thing with a pinch of Kosher salt. 

The Marinade

As Joseph Merrick said, "The marinade is the measure of the man." Particularly for tougher or gamey meats like lamb, I like to marinate it all beforehand. I also love using bouillon in place of salt, as it helps heighten the UMAMI. 

1. Mince the garlic, onion, and green onion. 
2. Lightly toast the whole cumin until they smell great. 
3. Cut the ginger into thin slices. Eat one of the slices if you need to freshen your breath for the ladies. 
4. Mix the rice wine vinegar, soy sauce, ground cumin, chili powder, garlic, onions, green onions, and ginger.
5. Put the lamb into a large ziploc bag and add in the marinade. Let it stand overnight.

The Cooking

1. Preheat the oven to 400 degrees.
2. Put the whole lamb into a small baking pan and place in oven.
3. Cook for about 7-10 minutes per side, turning once, or until the internal temperature has reached 130 degrees (which is medium rare).
4. Set the oven to broil, Place meat in the broiler fatty side up for about 2 minutes, watch carefully to avoid burning. (Alternatively you can sear the meat)
5. Remove from oven. LET IT COOL for about 5 minutes. This is very important, if you try to eat it without cooling not only will it burn you, but you'll lose alot of the juices from the meat.
6. I repeat, the above step is crucial!
7. Cut in between the ribs, serve. Enjoy.