Prep Time
15 MIN
Cook Time
15 MIn
Total Time
30 MIN
Servings
4
Ingredients
For the Miso Lamb:
- 4 (4 to 6 ounce) American lamb loin chops, about 1-inch thick
- 2 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp unseasoned rice vinegar
- 1 tbsp granulated sugar
- Kosher salt
- Neutral oil, for greasing the grill or lamb
For the Grilled Broccoli:
- 1 large head broccoli, cut into large florets (include some peeled stems if you like)
- 1 tbsp olive or neutral oil
- Kosher salt and pepper
- 1 tbsp soy sauce
- 1 tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp chili crisp
- 1 tsp honey or maple syrup (optional for balance)
- 1 tsp sesame seeds, toasted
- Optional: Thinly sliced scallions or chili crisp for garnish
Directions
1. Marinate the Lamb:
1–2 Days Ahead: In a small bowl, whisk together 2 tbsp miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tbsp sugar until smooth.
Pat American lamb chops dry and place in a resealable bag or shallow dish. Pour marinade over and turn to coat thoroughly. Cover or seal and refrigerate for 1 to 2 days.
2. Prep to Grill:
Remove lamb from marinade and wipe off excess, leaving a thin coating.
Lightly season with salt. Let rest at room temp 20–30 minutes while you preheat the grill.
3. Grill the Lamb:
Preheat grill or grill pan to medium-high heat (400–450°F).
Oil the grates or brush lamb with oil.
Grill lamb chops 4–5 minutes per side, until well caramelized and internal temp reaches 135°F for medium-rare.
Rest 5 minutes, tented with foil.
4. Grill the Broccoli:
Toss broccoli florets with olive oil, salt, and pepper.
Grill in a grill basket or directly on grates, turning occasionally, until charred and just tender, 5–7 minutes.
5. Make the Dressing & Toss:
In a large bowl, whisk together chili crisp, soy sauce, rice vinegar, sesame oil, and honey/maple syrup (if using).
Toss grilled broccoli with dressing while still warm. Top with sesame seeds and any garnishes.
6. Serve:
Plate grilled lamb chops alongside the broccoli salad. Spoon over any resting juices from the lamb and sprinkle extra sesame seeds or chili crisp if you like.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
