Recipe Provided By"Shared Appetite"
- 8 American Lamb loin chops
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 3/4 cup plus 1 tablespoon water
- 1 tablespoon cornstarch
- 2 bunches scallions
- 1 tablespoon canola oil
- Kosher salt
- Chopped cilantro or parsley, for garnish
- Sesame seeds, for garnish
Preheat grill to medium-high heat.
In a small saucepan over high heat, combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder and 3/4 cup water. Bring to a boil, then reduce heat to a simmer for 3 to 4 minutes. In a small bowl, combine remaining 1 tablespoon water with cornstarch. Add half of the cornstarch slurry to sauce; simmer one minute. If not thick enough, add remaining slurry and cook another minute.
Sprinkle American Lamb loin chops on all sides generously with salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with oil and season with salt. Grill, turning once, until slightly charred in spots.
Serve Korean lamb chops with grilled scallions and extra Korean glaze; top with chopped cilantro/parsley and sesame seeds.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest