Mongolian cumin lamb chops

By Craig Wong
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An authentic dish, inspired from Mongolian cuisine.



  • 1 fresh Australian lamb rack, cut into individual chops
  • 1/2 tablespoon dried red chili, ground
  • 1/2 tablespoon red Szechuan peppercorn, ground
  • 1 1/2 tablespoon ground cumin
  • 1/2 tablespoon garlic powder
  • 2 tablespoons canola oil
  • 1 tablespoon light soy sauce
  • Kosher salt
  • Maldon sea salt
  • 3 sprigs scallions, sliced long


  1. In a small dry pan over medium heat, toast chili, Szechuan pepper and cumin until fragrant, cool to room temp.
  2. In a medium bowl, coat the lamb chops with oil, garlic powder, soy sauce & toasted spices, marinate overnight (optional).
  3. Season with salt, grill over high heat until desired doneness, for medium rare about three minutes total, for medium about four minutes.
  4. Finish with Maldon salt and scallions.


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