© Martin Yan
This fiery dish is a satisfying, intense entrée and tastes great paired with rustic mashed potatoes, flash-fried asparagus or long beans. If you prefer a little more heat, try Korean chili paste in place of the chili garlic sauce. Either way, this dish is a true delight.
1/3 C soy sauce
1 T sesame oil
1 tsp rice vinegar
1 1/2 T sugar
2 tsp chili garlic sauce or Korean chili paste
3 cloves garlic, minced
1 rack of lamb, cut into chops (2 per serving)
1 tsp vegetable oil
DirectionsIn a large bowl, combine marinade ingredients and mix well. Add lamb and turn to coat. Let stand for 10 minutes, or cover and refrigerate for up to 4 hours. Heat a grill pan over medium-high heat until hot and brush with oil. Remove lamb chops from marinade and pour marinade into a small saucepan. Place chops on grill pan and cook, turning once, until medium rare; about 6 minutes on each side. While lamb is cooking, place marinade over medium-high heat and bring to a boil. Stir for 1 minute; remove from heat. Transfer lamb chops to a serving plate, and pour hot marinade over top.
Makes 4 servings.
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