Sesame Lamb Chops Recipes

KOREAN BARBECUED RACK OF LAMB

Steps:

• Combine gochujang, garlic, green onions, brown sugar, rice vinegar, sesame oil, soy sauce, and salt. Whisk marinade until thoroughly combined.
• Trim any excess fat along the surface of lamb. Cut a slash about 1 1/2 inches deep between each rib bone, stopping above the loin. Transfer racks to a zip-top bag. Place bag in a bowl; pour marinade inside. Seal the bag and massage the marinade onto the lamb. Marinate in the refrigerator, turning once or twice, 8 to 24 hours.
• Remove racks of lamb to a plate and return marinade to the fridge. Blot off extra moisture from the fatty side of the lamb. Sprinkle more kosher salt on top.
• Preheat grill to 350 degrees F (175 degrees C). Add racks fat side-down and cook until browned, 7 to 8 minutes. Flip and continue to cook until internal temperature reaches 125 degrees F (52 degrees C), 12 to 15 minutes more. Plate lamb and let rest for 10 minutes.
• Pour the reserved marinade into a saucepan over medium-high heat. Bring to a boil; continue cooking until reduced to a glaze, 1 to 2 minutes more. Brush glaze over the lamb.

ASIAN SESAME SKILLET LAMB CHOPS

Steps:

• Rub chops with garlic and sprinkle salt to taste.
• Heat oil in skillet and add the chops.
• Brown quickly over medium heat on both sides and remove to a serving platter when browned on the outside and pink on the inside.
• Add the sake to the skillet and deglaze it, scraping all the bits from the pan and bring to a boil.
• Simmer for 5 minutes and add the scallions and ginger and cook a bit longer, stirring.
• Spoon sauce over the chops and sprinkle with toasted sesame seeds for garnish.

SESAME LAMB CHOPS

Steps:

• In bowl, beat the eggs, mustard, salt and pepper together.
• On another plate, mix the breadcrumbs and sesame seeds.
• Place the flour on a third plate.
• Coat each chop with flour, shaking off any excess.
• Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.
• Refrigerate for 15 minutes.
• Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.