Back in the States, lamb is so expensive, so it was usually reserved for a special, kid-free occasion. However, lamb is widely available here, and is much more wallet-friendly. So now lamb no longer has to be reserved for special occasions, just for an ordinary Tuesday.
Cider Glazed Lamb Chops (courtesy epicurious.com)
- 1 cup unfiltered apple cider
- 2 tablespoons minced peeled ginger
- 2 tablespoons minced garlic
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar (not seasoned)
- 1 tablespoon mild honey
- 8 rib lamb chops (3/4 inch thick), cut from 1 rack
- 1 scallion, finely chopped
- Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
- Preheat broiler.
- Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.
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