chef Sam Jackson Asian BBQ Lamb Chops with Crispy Asian Slaw
- Prep time 4Hr, 10Min
- Cook time 8Min
- Technique Pan Fry / Saute, Stir Fry
- Meat Lamb
- Cut Rack
- Serves 4
Hey, foodies! Our Asian BBQ Lamb Chops with Crispy Asian Slaw will take your taste buds on a trip to Asia! With bold flavors and a crunchy slaw, it's a meal you won't forget.
Ingredients
Here’s a great example of Austral-asian cooking—the perfect partnership of Aussie lamb chops treated to a tamarind-based Asian marinade and some crunch-tastic slaw.
For the Lamb chops:
- ½ cup brown sugar
- 1 tbsp tamarind paste
- 2 limes, zested and juiced
- ½ cup fresh cilantro leaves, roughly chopped
- 1 Thai red chile, de-seeded and finely chopped
- 2 tbsp vegetable oil
- 2 tbsp Worcestershire sauce
- ½ tsp Kosher salt
- ½ tsp black pepper
- 1 Australian grassfed lamb rack, French trimmed
For the Crispy Asian slaw:
- ½ Chinese cabbage, finely shredded
- 2 carrots, peeled and shredded
- 1 red bell pepper, finely sliced
- 1 seedless cucumber, shredded
- ½ red onion, finely sliced
- 1/3 cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ½ cup fresh Thai basil leaves
For the Asian dressing:
- ¼ cup fish sauce
- ¼ cup rice vinegar
- 3 tbsp superfine sugar
- 1 garlic clove, minced
- ½ Thai red chile, de-seeded and finely chopped
Method
For the Lamb:
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In a large bowl, combine the brown sugar, tamarind paste, lime juice and zest, cilantro, chile, vegetable oil, Worcestershire sauce, salt, and pepper and mix well.
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Cut the lamb rack into individual chops and place them in a shallow non-metallic dish.
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Rub the marinade into the cutlets, coating them well on both sides.
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Cover and refrigerate for up to 4 hours.
For the dressing:
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In a large bowl, combine all the dressing ingredients and whisk together.
For the slaw:
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Add the slaw ingredients to the dressing bowl.
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Toss the slaw with the dressing and set it aside while you cook the lamb.
To cook:
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Preheat a large skillet over HIGH heat.
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Cook the marinated lamb chops in the skillet for 2 minutes on each side, until they are medium-rare, then set them aside in a warm place, allowing them to rest for 5 minutes.
To serve:
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Divide the slaw between 4 plates.
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Arrange 2 cooked lamb chops on top of each, with the bones facing up and to the center of the dish.
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Drizzle a little extra dressing over the top and serve.
