The rich aroma of cumin pairs perfectly with the deeply charred, fragrant lamb, resulting in tender meat with a pleasant chew.
More than a decade ago, I once tasted a whole lamb roasted in a traditional box-style charcoal oven in Inner Mongolia. That beautifully golden, glistening lamb needed no superfluous sauces—not even cumin or chili powder—just a sprinkle of salt, and the flavor was already extraordinary. For this roasted lamb rack, I also aim to use the minimum seasonings to bring out the most primal umami of the meat. Sichuan peppercorns are a perfect match for lamb, and their infused water is even more potent. Paired with onions, there's simply no need for any deodorizing ingredients like cooking wine.
Ingredients
Main Ingredients
1000 g (about 2.2 lbs) lamb ribs
It is recommended to choose smaller lamb racks, as home oven space is limited. A bit of fat will make them more flavorful, and fresh, never-frozen lamb is best.
Marinade for the lamb ribs
1 onion
Sichuan peppercorns to taste
to taste
Other Seasonings
Cumin seeds and chili powder, to taste
to taste
Instructions
Instructions
Marinate the lamb chops
① Soak Sichuan peppercorns in hot water until the water cools completely. Finely slice the onion, then combine with the peppercorn water (including the peppercorns) in a bowl, add salt, and toss to coat evenly (Image 2).
*Make sure the Sichuan peppercorn water is completely cooled before using.
Gently massage the lamb chops on both sides with the marinade, then place them in a bowl with Sichuan peppercorn water and onion, and let them marinate for 3 to 5 hours (Step 2: Wash the lamb chops, place them in a bowl with Sichuan peppercorn water and onion, and massage the marinade into both sides; marinate for 3 to 5 hours, as shown in Figure 3).
*Onions are a great companion for seasoning lamb chops—they help remove the gamey taste while adding their own distinctive aroma. Feel free to use plenty of onions here, making sure the marinade thoroughly coats the lamb chops.
*Marinating lamb chops in a strong Sichuan peppercorn brine helps remove any gamey odor and enhances the flavor.
*Be generous with the salt, as the Sichuan peppercorn water, onions, and lamb will release liquid during cooking, which will dilute the seasoning.
*Why not marinate with cumin? Because cumin only releases its aroma when heated—it's hard to bring out the flavor at room temperature, and it can easily burn if exposed to heat for too long during roasting.
*If the lamb rack is larger, around 1500 to 2000 g (about 3.3 to 4.4 lbs), it needs to marinate for 8 hours.
Dry-fry the cumin seeds until fragrant.
③ Place cumin seeds in a clean, dry pan without oil, toast over low heat for 1 minute until fragrant (Image 4), remove and let cool, then crush (Image 5).
*As mentioned earlier, cumin seeds need heat to release their aroma, which is why they are toasted first. In restaurants, the intense open flame can handle raw cumin seeds directly, but since home kitchens lack this high-heat roasting condition, toasting the cumin seeds before crushing them brings out a much richer, more aromatic flavor.
Cumin Roasted Lamb Rack
Step 4: Preheat the oven to 200°C (400°F) with both top and bottom heating elements for 10 minutes. Brush the baking tray with oil, place the lamb chops fat-side up on the tray (Image 6), and roast for about 35 minutes (Image 7) until the surface turns golden brown. Remove from the oven, brush both sides with oil, sprinkle with cumin powder and a little salt, then roast for another 10 minutes. Finally, remove, sprinkle with chili powder, and roast for another 2–3 minutes before serving (Image 8).
*No matter what you're roasting in the oven, always preheat it beforehand—this is essential.
*During roasting, the lamb will release water and fat, which will reduce the saltiness, so be sure to sprinkle on some additional salt.
*Sprinkle the chili powder at the very end, as adding it earlier will cause it to burn; cumin can withstand higher heat than chili powder, so it can be added a bit earlier.
If the lamb chops are large, reduce the oven's top and bottom heat to prevent uneven cooking where the outside burns while the inside stays raw. Once they are nearly done, increase the heat to brown the surface. To test doneness, insert a toothpick into the thickest part of the meat; if no blood seeps out, they are ready.
*If you're worried about the baking pan getting greasy and hard to clean, you can line it with aluminum foil.
This recipe is versatile and can be adapted to your taste.
This dish does not specify exact amounts for the seasonings, as the flavor is simple and you can adjust everything to your own taste, but it is recommended to use plenty of onion and Sichuan peppercorns for the best results. This method also works for roasting a leg of lamb, but be sure to score the thickest parts of the meat a few times, otherwise it will not absorb the flavors well, and the marinating time should be longer, around 24 hours.
A lazy cook's trick
Actually, this dish is already simple enough to make, but if you want to take an even lazier approach, you can skip the marinating step entirely. Just roast the lamb directly, then after about 35 minutes, sprinkle with salt and cumin, continue roasting for 10 minutes, then add chili powder and roast a bit longer. However, this method only works if you use high-quality lamb that doesn't have any gamey smell.