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Grilled Lamb Chops by Chef Kai Chase

GRILLED LAMB CHOPS w/CILANTRO-MINT PESTO MARINADE:

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Course Main Course

Ingredients
  

LAMB CHOPS

  • 1 cup Soy Sauce
  • 1 cup Mirin (Sweet Sake)
  • 1 tbsp Ginger Paste
  • 2 tbsp Sesame Oil
  • 2 cups Chopped Scallions
  • 1 tbsp CBK "5 Spice Habanero & Ginger" spice blend
  • 3-6 Garlic Cloves Finely Chopped
  • 2 (about 2 lbs) racks Lamb trimmed
  • Salt and Pepper

CILANTRO-MINT PESTO

  • 1 tbsp Orange Blossom Honey (or Honey)
  • ½ tbsp Chopped Pickled Ginger
  • 1 cups Peanut Oil or *Canola Oil (peanut allergies use an alternative oil such as Canola
  • ½ cups Rice Wine Vinegar
  • 1 Egg Yolk
  • 1 tsp Sambal Oelek (chili sauce)
  • ½ tsp Sesame Oil

Instructions
 

  • METHOD:
    In a bowl mix together the marinade ingredients and pour into a large casserole dish. Place the lamb racks onto the casserole dish and coat with the marinade. Cover and let marinate for 1 hour or overnight. Remove from the marinade and let stand until ready to cook.
    To make the PESTO:
    Combine all the ingredients except the oil in a food processor or blender and blend. Slowly add the oil to emulsify. Taste to season with salt (if necessary).
    To cook the LAMB:
    Cut the lambs into chops, season with salt and pepper and sauté them in a hot pan or grill them on a stove top grill pan to your desired doneness. About 2 minutes on each side for medium. Serve with the cilantro-mint pesto. Enjoy!
Keyword lamb chops