Lamb loin chops are so versatile, they are a perfect little pallet for all kinds of different flavors including this Korean barbecue sauce. Readily available at local grocery stores they look like miniature T-bone steaks and are as lean and tender! Marinating the meat is not necessary, but an hour or so works wonders, the meat will be melt in your mouth tender and flavorful. Grilling brings out big bold flavours with a basting sauce that compliments well with lamb chops. The result is some serious finger licking lamb chops! A truly quick and easy impressive weeknight meal.
Korean Lamb Chops
A quick and easy, flavorful and impressive, this finger lickin’ good lamb chops will make you go yummmmm!
- 8 Lamb Loin Chops
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon shallot minced
- 1 teaspoon garlic minced
- 1/2 teaspoon fresh ginger minced
- 1 teaspoon honey
- 1/2 cup water
- 1/4 cup pineapple juice
- 1 tablespoon cornstarch
- 2 bunches scallions
- 1 tablespoon olive oil
- Kosher salt
- Sesame seeds
Preheat grill to medium-high. In a small sauce pan combine soy sauce, mirin, brown sugar, sesame oil, shallot, garlic, ginger, and water over medium high heat. Bring to a boil, then reduce to a simmer for 3-4 minutes.
Combine 1 tablespoon of cold water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If it has not thickened to your desired consistency, add remaining slurry and cook another minute.
Salt the lamb chops and grill to medium-rare 120° or medium 125°, 2-3 minutes per side. After you flip the lamb, baste with Korean glaze. Just before you remove the lamb, baste again.
Brush scallions with oil and season with salt & pepper Grill until slightly charred.
To serve, sprinkle sesame seeds over the Korean Lamb Chops. Plate with with grilled scallions and rice. Keep extra Korean glaze close for dipping. Top with chopped parsley and enjoy!