Teriyaki Orange Lamb Chops

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

Ingredients


 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

Preparation:

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
Ingredients


 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

Preparation:

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.