Asian-Style Lamb Chops
238 days ago
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These Asian-Style Lamb Chops are a great hand-held appetizer that is easy to eat while holding a cocktail in your other hand. Along with that, the flavors in this recipe complement the lamb and help minimize any gaminess.
Preparing the Lamb
The beauty of these chops is that the bone serves as a kind of holder for the lamb so it’s easy to hang on to. To get that desired effect, before cooking, trim the excess fat from the bone with a Cutco Trimmer.
As mentioned, the flavors in this dish alone will offset any gamy taste to the lamb, but you can further fend it off by soaking the chops in milk.
Making the Marinade
The marinade for the lamb has all the delicious Asian flavors you would expect, including two tablespoons of fresh ginger. To prepare it, use a spoon to scrap off the papery skin of the ginger and then slice and mince the ginger using a 5″ Petite Santoku.
The rest of the flavor for the marinade comes from a blend of ingredients including, soy sauce, extra-virgin olive oil, hoisin sauce, brown sugar, lemongrass, garlic, cilantro, thyme and black pepper.
Lemongrass is becoming more popular and adds complex flavor to the marinade. To prepare it, remove the outer layers and rough chop it using a 7-5/8″ Petite Chef.
Using same knife, lay the blade flat on top of the lemongrass and smash it to release its citrusy, sweet and tangy essence.
The 7-5/8" Petite Chef knife is also the perfect tool for mincing the garlic and chopping the cilantro and thyme.
The Lamb Chops
Mix the marinade ingredients together, brush the lamb chops with it and then let them come to room temperature (approximately 20 minutes). Make sure to clean your brush after applying the marinade each time so that the remaining marinade can be served alongside the cooked chops. You could also separate some of the marinade into a smaller bowl and brush the chops from the smaller bowl, adding more marinade to the smaller bowl as needed.
Once the chops have marinated a bit, they are seared on a hot grill for three minutes on one side and then flipped to finish cooking for an additional minute or two.
I love the aromatics of these Asian-Style Lamb Chops. Plus, it’s cool to use something you don’t normally have in your recipes, like lemongrass. It makes the recipe even more special.
Ingredients
- 2 tablespoons soy sauce (low sodium if you prefer)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon of hoisin sauce
- 1 tablespoon brown sugar
- 2 tablespoons peeled and minced fresh ginger
- 1 stalk of lemongrass, outer layers removed, rough chopped and smashed (about 1 tablespoon)
- 3 garlic cloves, minced
- 1 tablespoon roughly chopped fresh cilantro
- 1 tablespoon roughly chopped fresh thyme
- 1 teaspoon black pepper
- 8 lamb chops (excess fat trimmed)
Directions
- Preheat grill to 350 F.
- In a large bowl mix together soy sauce, olive oil, hoisin sauce, brown sugar, ginger, lemongrass, garlic, cilantro, thyme and black pepper.
- Brush the marinade on each lamb chop (both sides) and allow them to come to room temperature with the marinade on the chops, approximately 20 minutes. Make sure to clean your brush each time after brushing a chop so the remaining marinade can be served with the cooked chops. Alternatively, pour some of the marinade into a smaller bowl and brush the chops from the smaller bowl, adding more marinade as needed and reserving the rest in the larger bowl for serving.
- If not using a grill, you can use a grill pan on your stovetop set to medium high. You want the lamb chops to have grill lines.
- Add the chops to the grill. Allow to cook for about 3 minutes on the first side. Flip and cook an additional minute or 2.
- Remove from heat and serve with the additional marinade and your favorite sides.
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