Monday, February 7, 2011

Teriyaki Orange Lamb Chops

Another cut out recipe that we love from June 2001 Canadian Living magazine.


 1/3cup  (75 mL) teriyaki sauce - see recipe below or use a bottled version

2tbsp (25 mL) thawed orange juice

 1tbsp (15 mL) minced gingerroot

 2tsp  (10 mL) grated orange rind

2 garlic cloves, minced

 1/4tsp tsp(1 mL) (1 mL) salt

1pinch pepper

12 lamb loin chops, 3/4 inch thick (2 lb/1 kg total)

2green oniongreen onions, sliced


In large bowl, combine Teriyaki Sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper. Add lamb, turning to coat. Cover and marinate in refrigerator for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Reserving marinade, place chops on greased grill over medium-high heat; brush with marinade. Close lid and cook for 3 to 5 minutes per side for medium-rare or until desired doneness. Serve sprinkled with green onions.

Teriyaki Sauce

 3/4cup (175 mL) chicken stock or vegetable stock

1/2  cup(125 mL) (125 mL) soy sauce

1/3 cup(75 mL) (75 mL) mirin, (Japanese sweet rice wine)

2 tbsp(25 mL) (25 mL) granulated sugar

3 slices ginger root

2 tbsp (25 mL) cold water

1 tbsp (15 mL) cornstarch


In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.

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