Name: Szechuan Lamb with Crispy Rice and Tahini Cucumber Salad
Cook time: 60 min
Yield: 2
Ingredients: INGREDIENTS; FOR THE RICE; 250g pack cooked sticky rice (or leftover cooked rice); 2tsp crispy chilli oil, plus optional extra to drizzle; FOR THE LAMB; 1 small garlic clove; 1tsp cumin seeds; 1tsp Szechuan peppercorns; 1/4tsp dried chilli flakes; 4-6 lamb cutlets, depending on size; FOR THE SALAD; 2tbsp tahini; 2tsp rice vinegar; 1 small garlic clove, crushed; 1 small cucumber, peeled, halved, deseeded and cut into half-moons; 1 heaped tbsp finely chopped mint leaves

VMG Recipes