Are you ready to drool over succulent, tender, Asian Inspired lollipop lamb chops? Well you'd better GET READY, GET READY, GET READY!
Up until recently, I had never eaten lamb in my whole entire life. A really dear friend's mom collected her Angel wings and I went to a small gathering to commemorate her life. Her son graced everyone with these lollipop lamb chops and OH MY GOD! Lets just say I heard the Angels singing that night .They were soooo good, and no he did not share the recipe, nor did I ask. But you already know what I did. I went home and got to recreating. I got a few of the ingredients from his mom, added my own twist, and Boom! I hope you enjoy! I know I did!
Now keep in mind, Lamb does not take that long to cook. Maybe 3-4 minutes on each side. You want the lamb to be medium rare so it stays tender. Medium rare temperature is 130 - 135°F. That's going to get you a perfect juicy tender lamb chop. The key to the best tasting lamb chop is the marinade. This is what I used: soy sauce, hoisin sauce, oregano, teriyaki sauce, minced garlic, rice wine vinegar, and honey.
Hungry yet? I know you are....On your mark...Set you lips.. Let's GO!
Try pairing Lamb chops with:
Pommes Puree (Puree mashed potatoes)
Quick Tips
Use the following temperatures when cooking lamb chops
Rare 125°F Medium rare 130-135°F Medium 135-140°F Medium well 145°F Well done 150°F and above.
Ingredients Asian Inspired Lollipop Lamb Chops
1/2 rack of lamb (4-5 lollipops)
1 sprig of rosemary
1 tsp teriyaki sauce
1 tsp rice wine vinegar
4 Tbsp honey
1/2 cup soy sauce
1/3 cup hoisin sauce
2 tsp chopped oregano
1 garlic clove minced
1 tsp kosher salt
1/2 tsp black pepper
(rosemary for garnish)
Let's Cook!
Preheat the oven to 425°F
Remove the rack of lamb from the plastic. Lay the lamb flat and trim the connective tissue called the silver skin.
Slice between every two bones making sure to cut close to the bone so you are able to create custom chops.
Remove any excess meat on the bone and remove the extra bone. Reshape your chops and set them to the side.
Using a mixing bowl combine the teriyaki sauce, rice wine vinegar, rosemary, honey, soy sauce, hoisin sauce, fresh oregano, minced garlic, salt and pepper. (set aside an extra spring of rosemary for garnish.)
Add the lamb chops and allow to marinate in the sauce for at least 20 minutes (or up to an hour) at room temperature. You can place them in the fridge for as little as one hour or overnight if you plan to grill them.
Place the lamb chops on a baking sheet and into the the preheated oven for 8-10 minutes. Remove and allow to rest 5 minutes before serving.
Bon Appetit, ENJOY!
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