Ingredients

• 1/4 cup ground cumin
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon toasted sesame oil
• 1/2 cup canola oil
• 2 tablespoons kosher salt (Diamond Crystal)
• 3 pounds lamb shoulder blade chops (3/4-inch thick)
• 1 tablespoon sugar
• 2 tablespoon rice vinegar
• 4 Persian cucumbers, thinly sliced
• Lettuce leaves, steamed rice, cilantro sprigs and Thai basil leaves for serving

Instructions

1. In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
2. Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
3. Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
4. Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.