Rinse each chop, then pat dry with a paper towel. Add the chops to a large mixing bowl along the water, cumin powder, Sichuan peppercorn powder, salt, sugar, and light soy sauce. If your lamb chops are on the leaner side, mix in the oil to lock in moisture.

Mix with your hands until there is no visible standing liquid (continuously mixing them with your hands will help the lamb chops absorb all the liquid). Marinate for 15-30 minutes before grilling. We don’t opt for a long marinating time in order to maintain the fresh flavor of the lamb chops.

When you’re ready to cook, preheat your grill until the temperature gauge reads 400-450°F. Lay the lamb chops on the grill and don’t move them too much. Close the grill. After 2-3 minutes, rotate the lamb chops a half turn to get some grill marks. You may want to close the grill again to build up heat, but you be the judge as every grill is different. After another 2-3 minutes, flip the chops. They should be golden and burnished. (You may want to throw in another turn or two before you flip the chops.) On the other side, let the chops cook, rotating a half turn once again to get those grill marks. For the last 1-2 minutes, you may want to turn the lamb chops on their side (carefully, so they don’t fall through the grates) to brown and render the fat cap until it’s sizzling and golden. Transfer the chops to a platter, and serve!