Taste & Travel
Asian Lamb Lollipops
the perfect pairing With these delicious lamb lollies is a crisp blanc de noirs sparkling wine.
Lamb Chops 1 lb (8–10), frenched
Brown Sugar 1 cup
Fresh Ginger grated, 1 Tbs
Garlic 3 cloves, minced
Soy Sauce 1/2 cup Sambal Chili Garlic Paste 1 Tbs
Olive Oil 2 Tbs
Cilantro chopped, for garnish
Green Onion chopped, for garnish
1 IN a bowl, whisk together the brown sugar, ginger, garlic, soy sauce and sambal paste. Place the lamb chops in a resealable plastic bag and pour the marinade over them. Remove as much air as possible, seal the bag and massage everything together. Marinate in the fridge for 6–12 hours.
2 USING a large nonstick skillet or cast iron pan, heat the oil over medium high heat. Remove the lamb chops from the marinade and shake off excess. Sear for about 2 minutes on each side. Allow to rest.
3 BRING the marinade to a full boil in a saucepan and reduce until it is thickened with a syrup-like consistency. Brush on the chops after cooking.
4 GARNISH each chop with chopped cilantro and green onion and serve immediately.