“What do you mean, you don't eat no meat? That's okay. I make lamb!”
--My Big Fat Greek Wedding (2002)
Almost everyone loves lamb. You can use a rack of lamb or individual chops in this recipe. While lamb might not be one of the meats you think about grilling, no other meat benefits more from the fire. Young lamb used to be brought to market in April and May. But today, thanks to controlled breeding, young lamb can be had year round. If it is impossible to grill outside, roasting directions are also included. So, read on, get to the store and try this amazing dish. This is great served with a variety of side dishes. Recently I served it with Orzo with Grilled Zucchini and Sun-dried Tomatoes (also on the blog). Other options would be stir-fried vegetables or vegetable-fried rice.
To serve 4, you need about two racks of lamb (perhaps 2 pounds each), trimmed and cut into single or double chops (or leave whole in racks). Marinade the lamb at least 1 hour and preferably overnight. In a bowl, mix together 1 C soy sauce, 1 C mirin (sweet sake), 1 Tb Asian sesame oil, 2 C chopped scallions (white and green parts) and 1 Tb dried red chili flakes. Pour marinade over the lamb chops and refrigerate covered, and submerged, for at least one hour and up to 8 hours.
|Double lamb chops|
|Making the vinaigrette|
In any case – once either the rack or chops are cooked – remove to a cutting board, lightly cover with foil and let it rest for 10 minutes. This is critical step as discussed in the Perfect Steak recipe previously posted. The meat continues to cook during this period – and the internal temperature will rise about 5-10 degrees. The “rest” also allows time for the juices equilibrate makes for a juicy lamb chop.
To serve, make an island of sauce on each plate. Place 2-4 chops on center. Decorate with cilantro or mint sprigs on top and serve.
Lamb is always exciting for wine lovers because it invites big, strong flavors. There are many wonderful California Zinfandels that are perfect partners for the powerful flavors in this dish. When we served it, it was sublime with both the Turley Zin and a Willam Selyem Zinfandel.
Enjoy! We did. ☺