Lamb Chop Marinade

This is a simple marinade inspired from Edward Lee’s book, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.” The marinade tastes great on chicken breasts or thighs, and pork chops. I served them with baked Japanese sweet potatoes (the purple ones, but any color will do) with all the fixings – cream fraiche, yogurt or sour cream, chopped green onions and crispy bacon. Grilled asparagus to celebrate spring, and salad complete the meal.

4 servings

8 ¾ -1 inch thick lamb chops, loin or rack

½ cup honey
½ cup fish sauce
¼ cup vegetable oil
¼ cup bourbon
3 tablespoons soy sauce
4-6 cloves garlic, peeled and minced fine
1 tablespoon fresh ginger, peeled and minced or an equal amount of fresh lemongrass
2 tablespoons cilantro, chopped
juice and zest of 1 lime

lime wedges
cilantro, minced
scallions, minced

Mix the honey, fish sauce, oil, bourbon, soy sauce, garlic, ginger, cilantro, and lime well and marinate the lamb chops for several hours or overnight refrigerated.

Grill over a hot fire basting with the reserved marinade and cook to your desired temperature. I prefer medium rare and cook for about 3 minutes a side to an internal temperature of 140-145°. Let rest about 10 minutes before serving.

Serve with fresh lime wedges, cilantro, and scallions.

Lamb Chop Marinade March 2016.pdf45.99 KB