The ginger in this recipe adds a delightful twist to your ordinary lamb chops.
Chef Joachim Buchner, CMC
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Yields: 4 servings
8 American Lamb blade or loin chops
to taste Salt and freshly ground pepper
1/4 cupSoy sauce
1/2 cupSweet sake
1/4 cupPeanut or vegetable oil
2 ouncesFresh gingerroot, peeled and sliced
1 Lemon, juiced
1 (small) Onion, peeled and quartered
1/2 Green bell pepper, seeded and quartered
2 Garlic cloves
to taste Red pepper flakes
1Season chops with salt and pepper. In a food processor or blender, combine soy sauce, sake, oil, gingerroot, lemon juice, onion, bell pepper, garlic and red pepper flakes. Cover the chops with the mixture; marinate for approximately 1 hour.
2Remove lamb from the marinade. Grill over hot charcoal until medium-rare; baste with marinade while grilling.
3Chef’s Tip: Remaining marinade can be mixed with a cup of chicken stock and heated to serve as a sauce on the side.
4Chef’s Recommendation: Serve the Grilled Ginger Lamb Chops with a refreshing green salad and warm grilled pita bread.
Recipe and image provided by the American Lamb Board