Published: 16-Mar-2013 (16:39); Viewed: 1470; Difficulty: 3 out of 10
Salted, sweet and slightly sour, hot and spicy marinate is always perfect for many different meats. In this recipe I will make marinated lamb chops. This will be very unusual for standard lamb cooking, because we will use very lean lamb chops, and we will cook them to medium-rare doneness. This combination of marinade, and cooking technique will make these lamb chops absolutely unusual. It is impossible to say, how many portions you can make from lamb chops, because they are so beautiful, that it is possible to eat 5 or even 10 lamb chops at once.
Ingredients for three starter size portions:
Lamb chops. 3 very lean lamb chops with cleaned bone. It is very important to remove all fat and all tendons and films from the meat.
Ingredients for marinade:
Soy sauce, 2 tbsp.
Worcester sauce, 2 tbsp.
Honey, 2 tbsp. Manuka honey is my choice for this recipe.
Dijon mustard, 1 tsp.
Hot Chilli flakes, ½ tsp.
Paprika, ½ tsp.
Ground ginger, ½ tsp.
Garlic, 3 cloves.
Drop of oil for frying.
Mix all ingredients for marinade. Crush garlic and finely chop, or press ginger, if using fresh one.
Cover lamb chops with marinade, and marinate them for about 6 hours in the fridge, or 3 hours at room temperature. Turn them occasionally.
Preheat brushed with any cooking oil, cast iron skillet, until oil start smoke. Cook lamb chops twice on each side, about 45-60 seconds each time. The total cooking time should not exceed 3 and half – 4 minutes.
Serve with very simple side dish, like a boiled rice. Also you can thicken some of your marinade and use is for this dish.
tips and tricks
It is possible to use about 1 cm of fresh ginger root instead of grounded ginger.
This marinate contains honey, so, during cooking, honey will caramelize very quickly, and produce dark appearance on the surface, but this is normal, nothing to be worry.
Because this is a medium-rare lamb chops, any fat bits will not be very pleasant, and they should be removed before cooking.