Friday, November 22, 2013

Asian-Style Lamb Rib Chops with Australian Lamb

Asian-Style Lamb Rib Chops | Taste As You Go
Asian-Style Lamb Rib Chops

When I first started Taste As You Go, I'm pretty sure Stephen saw my emerging food blogger tendencies as annoyances. No matter what we were eating, no matter where we were, he found himself being told to wait before picking up his utensils and digging into his food so I could take a photo (or multiple photos) of it first.

Over the years, though, I've eased up on the photo-taking (I stopped trying to take pictures of his food and now just concentrate on my own plate), and he's realized that the benefits of being married to a food blogger far outweigh the inconveniences.


Asian-Style Lamb Rib Chops | Taste As You Go
Asian-Style Lamb Rib Chops

Take, for example, my recent partnership with the folks at Australian Lamb. Seeing as lamb is something that Stephen and I typically save to eat when we're dining out, I don't cook with it at home as often as he'd like.

When the opportunity came up to work with Australian Lamb on the development of some recipes that featured their products, I jumped at it so I could gain more experience in working with this relatively unfamiliar protein. And so I could make my husband happy by cooking lamb for dinner every now and then.

A win-win-win situation, if you ask me.

It turns out, Australian Lamb products are all-naturalgrass-fedpasture-raised, and free of artificial additives. Plus, I learned that lamb provides two times more iron than chicken or pork and six times more iron than fish.

Asian-Style Lamb Rib Chops | Taste As You Go
Asian-Style Lamb Rib Chops

For this lamb recipe, I avoided giving the meat the traditional garlic-rosemary-and-olive-oil treatment. I figured I didn't want to mess with the classic method of preparation right out of the gate. Instead, I created an Asian-style marinade for the lamb (I used rib chops since I was just cooking for the two of us) with hoisin sauce, oyster sauce, soy sauce, rice vinegar, canola oil, honey, ginger, garlic, and red pepper flakes.

I let the lamb marinate in the refrigerator for about an hour while I prepared the rice and sugar snap peas I planned to serve along with the meat. Once the lamb was finished marinating, the rib chops only took a few minutes under the broiler and a few minutes to rest on our cutting board before we had dinner on the table.

If the rate at which Stephen cleaned his plate (and picked every ounce of meat off the bones) was any indication of how much he liked this dish, then I'd say that this recipe is a definite winner. In fact, he's already requested that I make them again, so don't be surprised if you see them appear on the Menu Plan again in the near future. ;-)

Asian-Style Lamb Rib Chops

Prep time: 1 hour 15 minutes | Cook time: 5 minutes | Total time: 1 hour 20 minutes | Yield: 2 servings | Printable Recipe

INGREDIENTS
  • 1/3 cup hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 tablespoon garlic, peeled and grated
  • 1/2 teaspoon crushed red pepper flakes
  • 6 lamb rib chops (preferably from Australian Lamb)

INSTRUCTIONS
  1. Place all of the ingredients except the lamb in a medium bowl. Whisk together to combine.
  2. Place the lamb rib chops in a large resealable plastic bag. Pour the marinade mixture of the lamb. Seal the bag and move the chops around to make sure they've been completely covered by the marinade.
  3. Put the bag in the refrigerator and allow the lamb to marinate for 1 hour.
  4. Toward the end of the marinating period, place a cast iron skillet on the top oven rack, making sure the rack is at least 3 inches from the heating elements.  
  5. Remove the lamb rib chops from the marinade and discard any remaining marinade.
  6. Quickly lay the chops in a single layer in the skillet and broil for 2.5 minutes. Turn the chops and broil for an additional 2.5 minutes or until until medium-rare (internal temperature should be 149°F). 
  7. Allow the chops to rest on a wooden board for a few minutes before serving.
Recipe by Michelle Rittler | Taste As You Go

Taste As You Go Disclaimer: Australian Lamb will be reimbursing me for the full cost of the lamb rib chops used in the development of this recipe. I did not accept monetary compensation for this post; however, this post does contain affiliate product links. Clicking on the links may result in my being paid a commission based on product sales. Regardless of commission, all opinions expressed in this post are my own.

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