Sichuan Cumin Lamb
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5 from 5 votes

Sichuan Cumin Lamb

Use your Air-Fryer to make this beautifully marinated Sichuan Cumin Lamb! It's rich in flavor and comes together in a very short amount of time. I love the combo of spicy and savory, with the wonderful tongue-tingle from the Sichuan peppers.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Courses
Cuisine: Chinese, Sichuan
Servings: 4
Calories: 170kcal
Author: Urvashi Pitre


For the Lamb:

For finishing:


  • In a dry skillet, roast together 2 tablespoons of cumin seeds and 1 teaspoon of Sichuan red peppers if using until fragrant. When they have cooled, use a mortar and pestle and give them a rough grind.
  • Use a fork to poke holes into the lamb to allow the marinade to penetrate better.
  • In a large bowl or a Ziploc bag, marinate the lamb with the cumin and Sichuan pepper blend, oil, soy sauce, garlic, red chili peppers, salt, sugar and cayenne pepper (if using).
  • Set your air fryer to 360F for 10 minutes and place the marinated lamb in a single layer in the air fryer basket. 
  • Using a meat thermometer, ensure that the lamb has reached an internal temperature of 145F and remove to a serving tray.
  • Mix in the chopped scallions and cilantro, and serve. 


Calories: 170kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 7g