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Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers

['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']

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.
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.
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.
Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.

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