Szechuan Lambypops with Cilantro Chimichurri

Step 1

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

Step 2

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.

Step 3

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