Australian Lamb Chops
“The combination of the Australian lamb chops with the sweet & salty soy marinade is simply too good not to share. “
During a wonderful afternoon spent on the back deck of the winemaking family de Bortoli, Leanna shared with us one of her family recipes: lamb chops. Her recipe shows not just her mastery of Italian cuisine (she has Italian roots), but also the Australian, with all its Asian influences. The combination of the Australian lamb chops with the sweet & salty soy marinade, which gives the dish an incredible caramelized touch after grilling, is simply too good not to share. It takes a while to marinate, but once you’ve done that it’s quick and easy to make. All the more time for you and your guests to relax and enjoy another glass of wine. Try to find some nice and thick lamb chops, so you can get that beautiful caramelization without overcooking the meat.
The ingredients:
(serves 4)
Lamb chops
-
2 lbs (1kg) lamb chops
Pickled red pepper
- 2⅔ oz (75g) fresh ginger
- 4 tbsp brown sugar
- 5 fl oz (150ml) water
- 2½ fl oz (75m) soy sauce
- 3 cloves garlic, minced
- 4 tbsp sesame seeds
- 4 tbsp dry sherry
- 4 tbsp tomato chutney (or ketchup in a pinch)
- freshly ground black pepper
Garnish
- 1 fresh red chili pepper, seeds removed and cut into rings
- 2 spring onions, cut into rings
Gear:
- Gear
- Microplane grater (optional)
- BBQ or grill for direct grilling
- Cast iron grill grate
- Core thermometer
How to make:
Duration: prep 3 hours
Cooking: about 10 minutes
Peel the fresh ginger and chop it as fine as you can, or use a Microplane grater. Add two thirds of the ginger, the sugar, water, soy sauce, garlic, sesame seeds, dry cherry, tomato chutney and freshly ground black pepper to a large mixing bowl and stir well. Submerge the lamb chops in the marinade and refrigerate for at least 3 hours, preferably overnight.
