Servings: 4

INGREDIENTS

1/3 cup soy sauce

1-1/2 tablespoons sugar

1 tablespoon sesame oil

1 teaspoon rice vinegar

2 teaspoons peanut butter

2 teaspoons chili garlic sauce or Korean chili paste

2 teaspoons tahini or sesame paste

3 garlic cloves, minced

1 teaspoon grapeseed oil

1 American Lamb rack, cut into chops (2 per serving)

DIRECTIONS

METHOD:

Combine soy sauce, sugar, sesame oil, vinegar, peanut butter, chili garlic sauce or chili paste, tahini or sesame paste, garlic and grapeseed oil in a large bowl; mix well.  Add lamb and turn to coat. Let stand for 10 minutes, or cover and refrigerate for up to 4 hours.

Remove meat from marinade.  Place a grill pan over medium-high heat until hot; brush with oil.  Place lamb chops in pan and cook, turning once, until medium-rare, about 6 minutes on each side.

Pour marinade into a small saucepan.  While lamb is cooking, place saucepan over medium-high heat and bring reserved marinade to a boil.  Cook, stirring, for 1 minute.

Pour reserved marinade over lamb and serve.

Recipe and image provided by the American Lamb Board