Prep time: 20 mins  
Cooking time: 10 mins 
Serves: 4

Ingredients 

Lamb Chops

• 8 lamb chops
• 1 Tbsp light soy sauce 
• 1 Tbsp shaoxing wine
• 1 Tbsp peanut oil
• 1 Tbsp cumin powder
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp Sichuan peppercorn powder
• 1 tsp salt

Cucumber Salad

• 1 continental cucumber (halved, peeled into ribbons)
• ½ cup coriander leaves (picked)
• 2 spring onions (sliced)
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil

Garnish

• ¼ cup roasted peanuts
• Chilli sauce (e.g. sambal, chilli-garlic sauce)

Method 

1. Marinate the lamb by combining all the ingredients for the lamb chops in a mixing bowl. Stand for at least 15 minutes (you can leave this overnight if you’re preparing for the next day).

2. Heat up up a cast iron pan on med-high and add splash of peanut oil (you can also use a bbq!). Fry the chops in batches for 2 minutes each side, then set aside to rest. 

3. While the lamb is resting, make your salad by combining the ingredients on your share plate and tossing through. Adjust for seasoning (if required), then place the rested lamb chops on top of the salad.

4. Garnish with roasted peanuts, some chilli sauce of choice and coriander leads. Get everyone to dig in immediately!