Asian BBQ Lamb Chops with Crispy Asian Slaw
Combine lamb chops with zesty Asian flavors for a memorable entrée. The tamarind and chili-based marinade enhances the rich flavor of lamb while the crunchy slaw adds freshness to the plate.
| Serving Size | 4 |
|---|---|
| Cook Time | 8 mins. |
Ingredients
- 1 lamb rack, frenched
- Marinade
- 1/2 cup brown sugar
- 1 tablespoon tamarind paste
- 2 limes, zested and juiced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 Thai red chili, de-seeded and finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crispy Asian Slaw
- 1/2 Chinese cabbage, finely shredded
- 2 carrots, peeled and shredded
- 1 red bell pepper, finely sliced
- 1 seedless cucumber, shredded
- 1/2 red onion, finely sliced
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
- Asian Dressing
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 3 tablespoons superfine sugar
- 1 garlic clove, minced
- 1/2 Thai red chili, de-seeded and finely chopped
Preparation
- In a large bowl, combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chili, vegetable oil, Worcestershire sauce, salt and pepper and mix well.
- Cut the lamb rack into individual chops and place them in a shallow non-metallic dish. Rub the marinade into the cutlets, coating them well on both sides. Cover and refrigerate for up to 4 hours.
- In a large bowl, combine all the dressing ingredients and whisk together. Add the slaw ingredients to the dressing bowl. Toss the slaw with the dressing and set it aside while you cook the lamb.
- Preheat a large skillet over high heat. Cook the marinated lamb chops in the skillet for 2 minutes on each side, until they are medium-rare, then set them aside in a warm place, allowing them to rest for 5 minutes.
- Divide the slaw between 4 plates. Arrange 2 cooked lamb chops on top of each, with the bones facing up and to the center of the dish. Drizzle a little extra dressing over the top and serve.
Asian BBQ Lamb Chops with Crispy Asian Slaw
Combine lamb chops with zesty Asian flavors for a memorable entrée. The tamarind and chili-based marinade enhances the rich flavor of lamb while the crunchy slaw adds freshness to the plate.
4
Cook: 8 mins.
Preparation
- In a large bowl, combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chili, vegetable oil, Worcestershire sauce, salt and pepper and mix well.
- Cut the lamb rack into individual chops and place them in a shallow non-metallic dish. Rub the marinade into the cutlets, coating them well on both sides. Cover and refrigerate for up to 4 hours.
- In a large bowl, combine all the dressing ingredients and whisk together. Add the slaw ingredients to the dressing bowl. Toss the slaw with the dressing and set it aside while you cook the lamb.
- Preheat a large skillet over high heat. Cook the marinated lamb chops in the skillet for 2 minutes on each side, until they are medium-rare, then set them aside in a warm place, allowing them to rest for 5 minutes.
- Divide the slaw between 4 plates. Arrange 2 cooked lamb chops on top of each, with the bones facing up and to the center of the dish. Drizzle a little extra dressing over the top and serve.
Ingredients
- 1 lamb rack, frenched
- Marinade
- 1/2 cup brown sugar
- 1 tablespoon tamarind paste
- 2 limes, zested and juiced
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 Thai red chili, de-seeded and finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Crispy Asian Slaw
- 1/2 Chinese cabbage, finely shredded
- 2 carrots, peeled and shredded
- 1 red bell pepper, finely sliced
- 1 seedless cucumber, shredded
- 1/2 red onion, finely sliced
- 1/3 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/2 cup fresh Thai basil leaves
- Asian Dressing
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 3 tablespoons superfine sugar
- 1 garlic clove, minced
- 1/2 Thai red chili, de-seeded and finely chopped
