Korean Lamb Chops

chia's Note:

from martin yan, this is served in his new restaurant in ca.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 8 lamb chops
• 1 tablespoon rice vinegar
• 1⁄3; cup tahini
• 2 tablespoons chili paste
• 2 tablespoons sesame oil
• ¼ cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 2 garlic cloves , crushed
• 3 tablespoons water

Directions:

1. mix together all the ingredients and pour over lamb chops.
2. marinate 4 hours or overnight.
3. heat oven to 375.
4. remove chops from marinade.
5. in a large ovenproof skillet brown chops 5 minutes per side.
6. place in oven for 5-10 minutes, serve.

Reviews

[Dr. Jenny]

We made these lamb chops last night for dinner and I must agree with Bergy's review that while the marinade was very good, it overpowered the lamb chops, which I love very much on their own merit. DH suggested that perhaps the marinade might be better with pork. The marinade was very easy to prepare and very flavorful. I marinated my chops for 8 hours. I, too, would make this marinade again, but not with lamb. Thanks, Chia.

[The Flying Chef]

Absolutely gorgeaous, amazing, loved. I used lamb racks. browned the outer side then finished in the oven, then sliced into chops. I did over cook more than I like, but I was waiting on hubby to get off the phone Grrr, so I was trying to keep the meat warm, apart from that it had exceptional flavour. I basted several times while cooking in the oven, thank god, as my meat was still tender even though I over cooked. I then brought the rest of the marinade to a boil to make a sauce, scrummy. That marinade is awesome and wonderful if you want to use as extra sauce on the side. On a personal note I have now made several of chia's recipes and have not been disappointed yet, I would recommend you try any of them. Thanks again for another yummy dinner.

[Latchy]

Just loved the flavour of this recipe, fantastic. I followed the recipe ingreadients as is but cooked the chops in my turbo oven/grill and in 8 minutes they were perfect. I found I still knew I was eating lamb and this recipe will be a keeper for me as it would go just as well with chicken or beef. I served it with boiled rice and steamed Bok Choy.