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.
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
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.