Recipe provided by | Executive Chef Joachim Buchner
Servings: 4
INGREDIENTS
8 American Lamb blade or loin chops
Salt and freshly ground pepper to taste
1/4 cup soy sauce
1/2 cup sweet sake
1/4 cup peanut or vegetable oil
2 ounces fresh ginger root, peeled and sliced
1 lemon, juiced
1 small onion, peeled and quartered
1/2 green bell pepper, seeded and quartered
2 garlic cloves
Red pepper flakes to taste
DIRECTIONS
METHOD:
Season chops with salt and pepper. In a food processor or blender, combine soy sauce, sake, oil, ginger root, lemon juice, onion, bell pepper, garlic and red pepper flakes. Cover the chops with the mixture; marinate for approximately 1 hour.
Remove lamb from the marinade. Grill over hot charcoal until medium-rare; baste with marinade while grilling.
Chef’s Tip: Remaining marinade can be mixed with a cup of chicken stock and heated to serve as a sauce on the side.
Chef’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