Korean American Lamb Chops with Grilled Scallions

Get outside and fire up the grill with this quick and easy recipe combining lamb chops with a sesame, soy sauce, and brown sugar glaze! Garnish the chops with sesame seeds and cilantro before serving this a delightful summer meal.

Korean American Lamb Chops with Grilled Scallions

Savory lamb chops in a brown sugar soy sauce glaze

Cook Time:
20 minutes
Serving Size:
4
Prep Time:
10 minutes
Ingredient:
Loin Chop

Ingredients

8 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 of scallions

1 tablespoon canola oil

Kosher salt

Sesame seeds, for garnish

Chopped cilantro or parsley for garnish

lamb kebabs recipe from central grazing company

Directions

Preheat grill to medium-high heat. Meanwhile, make the glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine the remaining one tablespoon of water with cornstarch in a small bowl. Add half of the cornstarch slurry to the sauce and let simmer for one minute. If not thick enough, add the remaining slurry and cook for another minute.

Sprinkle all sides of the lamb loin chops generously with Kosher salt. Grill until the meat reaches a rosy medium-rare; refer to the temperature guide in our Nose-to-Tail Cooking Guide. During the last minute of cooking, slather on the glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once until slightly charred in spots.

Serve the lamb chops with grilled scallions and extra glaze, and top with chopped cilantro or parsley and sesame seeds. Enjoy!

This recipe is adapted from the American Lamb Board.

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