Crispy Lamb with Cumin, Leeks, and Celery

This is my hot take on cumin lamb inspired by the many Szechuan restaurants I visit as frequently as I can. It’s clearly not authentic, but it sure does taste good and works well when I can’t pop down to Chinatown in the city for a quick fix. I like taking the leeks and celery to the edge of caramelization, giving them golden crunchy edges, but still keeping some of that celery snap. I serve this dish in leaves of vegetables such as cabbage, raddichio, or butter lettuce for scooping up the