Spring brings wonders for all our senses, the most delicious of which is taste, which is why we’re excited to share a bit of deliciousness we found from Australian Chef David Thompson. His revered recipe using spring lamb will fill your kitchen with a fragrant mix of oyster sauce, cilantro, and ginger that pulls double duty as both a marinade and dipping sauce for these spring lamb rib chops sourced from Australia. Don’t prefer lamb? No worries. The marinade is just as delicious with beef or chicken.
Thompson searched the cookbooks of the Thai royal family for inspiration since the royal kitchens have become a veritable archive of old recipes. In these cookbooks, you can easily find the most elaborate and complex versions of dishes that have been adapted so they can be prepared in much simpler ways. Chef Thompson shared, “It seemed to me then that one could use the traditional cuisine as a jumping-off point to create something fresh and modern without diluting it or making it into the dreaded fusion, it could be authentic and contemporary at the same time.”
So, this month, we are excited to share the full of flavor, and minus the complication recipe for Grilled Lambchops with Ginger Sauce!
Grilled Lambchops with Ginger Sauce
1⁄3 Cup finely chopped scallions, plus more, julienned, to garnish
1⁄4 Cup vegetable oil
3 Tablespoons minced shallot
3 Tablespoons oyster sauce
2 Tablespoons light soy sauce
2 Tablespoons minced cilantro
2 Tablespoons minced garlic
2 Tablespoons minced ginger
1 Tablespoons sugar
8 Lamb rib chops, cut 3⁄4-inch thick
Kosher salt and freshly ground black pepper
Steamed bok choy, for serving
Julienned red and yellow bell peppers, to garnish
In a large bowl, combine the finely chopped scallions with the oil, shallot, oyster sauce, soy sauce, cilantro, garlic, ginger, and sugar. Add the lamb chops, toss to coat, and cover with plastic. Marinate the lamb at room temperature for 2 hours or refrigerate overnight.
Light a grill or heat a cast-iron grill over high. Remove the lamb from the bowl and brush away any marinade clinging to it. Season the lamb with salt and pepper, place on the grill, and cook, turning once, until lightly charred and cooked to medium, about 6 minutes. Transfer the lamb chops to a serving platter, tent with foil, and let rest for 10 minutes.
In a medium nonstick skillet, bring the marinade to a boil and cook, stirring, until reduced and thickened, about 10 minutes. Serve the lamb chops over the bok choy and garnish with the julienned scallions and bell peppers. Serve the sauce alongside.
Recipe by Saveur