Tuesday, August 6, 2013

Must Try Recipe: Soy Lamb Chops With Carrot Salad

The mixture of soy sauce and green onions gives lamb chops an earthy boost of umami, or savoury taste. Ask your butcher for frenched lamb chops (chops with the bones exposed).


1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) packed brown sugar
4 green onions, sliced
2 cloves garlic, minced
frenched lamb chops, (about 1-1/4 lb/565 g total)
4 carrots, (about 9 oz/255 g total), grated
1 cucumber, halved lengthwise and sliced crosswise
1/2 cup (125 mL) fresh cilantro, torn
2 tbsp (30 mL) lime juice
4 tsp (18 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) granulated sugar
1 tbsp (15 mL) sesame seeds, toasted


Whisk together soy sauce, brown sugar, green onions and garlic; scrape into shallow dish. Add lamb chops and turn to coat; let stand for 10 minutes.

Place chops on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 5 to 7 minutes for medium-rare.

Meanwhile, in bowl, combine carrots, cucumber and cilantro. Whisk together lime juice, fish sauce, oil and sugar; drizzle over salad. Sprinkle with sesame seeds. Serve with lamb chops.

Skillet Soy Lamb Chops With Carrot Salad
In large skillet, heat 2 tsp vegetable oil over medium-high heat; cook chops, turning once, until desired doneness, about 6 minutes for medium-rare.

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