American Lamb Korean-style Chops

American Lamb Korean-style Chops


June 27, 2016

  • Yields: 4 servings


⅓ cup soy sauce

1-½ tbsp sugar

1 tbsp sesame oil

1 tsp rice vinegar

2 tsp peanut butter

2 tsp chili garlic sauce or Korean chili paste

2 tsp Tahini or sesame paste

3 Garlic cloves, minced

1 American Lamb rack, cut into chops (2 per serving)


1Combine soy sauce, sugar, sesame oil, vinegar, peanut butter, chili garlic sauce or chili paste, tahini or sesame paste, garlic and grapeseed oil in a large bowl; mix well. Add lamb and turn to coat. Let stand for 10 minutes, or cover and refrigerate for up to 4 hours.

2Remove meat from marinade. Place a grill pan over medium-high heat until hot; brush with oil. Place lamb chops in pan and cook, turning once, until medium-rare, about 6 minutes on each side.

3Pour marinade into a small saucepan. While lamb is cooking, place saucepan over medium-high heat and bring reserved marinade to a boil. Cook, stirring, for 1 minute.

4Pour reserved marinade over lamb and serve.