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.

 ??  ??

Newspapers in English

Newspapers from Canada