January 02, 2024
Brown Sugar ginger Soy Lamb Lollipops
1/2 cup low sodium soy sauce
1/2 cup light brown sugar, packed
6 cloves minced garlic
2-inch piece ginger root, peeled and grated or 2 tsp ground ginger
1 bunch scallions, trimmed and sliced
1/2 tsp. CWG No salt Onion black pepper
1/2 tsp. red pepper flakes
1/4 cup vegetable or olive oil
2 to 21/2 lbs. Frenched racks of lamb, cut into single chops
1 tsp. CWG Pink sea salt
Instructions
To make the marinade, whisk together the soy sauce, brown sugar, garlic, ginger, white and light green parts of the scallions (reserving the green tops as a garnish), red pepper flakes and black pepper in a large bowl. While whisking, slowly pour in the oil in a steady stream and whisk until combined.
Place the lamb chops in a gallon-size freezer bag or a glass baking dish.
Pour the marinade over the lamb chops and toss them so that each chop is coated with the marinade.
Close the bag or cover the dish and refrigerate the chops for at least one hour and up to overnight.
Just prior to cooking, remove the lamb chops from the marinade and brush off any excess. Season the chops with the salt.
Heat a large nonstick or cast iron skillet over medium heat.
Working in batches so as not to crowd the skillet, add 4 to 6 chops to the skillet.
Pan-fry until nicely browned on the first side, about 2 to 3 minutes. Then turn and cook the chops on the second side until browned and cooked through to an internal temperature of 125 to 135°F, approximately 2 minutes. Repeat with the remaining chops.
Garnish the chops with the green scallion tops and serve immediately.
1/2 cup light brown sugar, packed
6 cloves minced garlic
2-inch piece ginger root, peeled and grated or 2 tsp ground ginger
1 bunch scallions, trimmed and sliced
1/2 tsp. CWG No salt Onion black pepper
1/2 tsp. red pepper flakes
1/4 cup vegetable or olive oil
2 to 21/2 lbs. Frenched racks of lamb, cut into single chops
1 tsp. CWG Pink sea salt
Instructions
To make the marinade, whisk together the soy sauce, brown sugar, garlic, ginger, white and light green parts of the scallions (reserving the green tops as a garnish), red pepper flakes and black pepper in a large bowl. While whisking, slowly pour in the oil in a steady stream and whisk until combined.
Place the lamb chops in a gallon-size freezer bag or a glass baking dish.
Pour the marinade over the lamb chops and toss them so that each chop is coated with the marinade.
Close the bag or cover the dish and refrigerate the chops for at least one hour and up to overnight.
Just prior to cooking, remove the lamb chops from the marinade and brush off any excess. Season the chops with the salt.
Heat a large nonstick or cast iron skillet over medium heat.
Working in batches so as not to crowd the skillet, add 4 to 6 chops to the skillet.
Pan-fry until nicely browned on the first side, about 2 to 3 minutes. Then turn and cook the chops on the second side until browned and cooked through to an internal temperature of 125 to 135°F, approximately 2 minutes. Repeat with the remaining chops.
Garnish the chops with the green scallion tops and serve immediately.