INGREDIENTS
2
racks Lambchops
1 cup
Cilantro
1
Cilantro chimichurri
5
Garlic clove
2 tbsp
Jalapeno
1/2
Lime
1/4 tsp
Red chili flakes
1/4 cup
Soy sauce
1 tbsp
Coriander seeds, toasted
1 pinch
Red pepper flakes
2 tbsp
Salt
2 tbsp
Szechuan peppercorns, toasted
1/4 cup
Oil
1/3 cup
Olive oil
2 tbsp
Rice vinegar
4 tbsp
Cumin seeds, toasted
3 tbsp
Sherry