Yields:
4 Servings
Difficulty: Difficult
Prep Time: 30 Mins
Cook Time:
20 Mins
Total Time:
50 Mins
I was feeling a little adventurous after a long creative block. I hardly ever do lamb chops and forgot how much I enjoy them! If you’re not fond of lamb, this glaze / dipping sauce is AMAZING and would pair well with chicken thighs, pork chops, or even tofu. It’s savory, spicy, slightly sweet and incredibly rich. Seared green onions brighten up the dish with their signature sweet and subtle onion flavor. For this recipe, try to find a high quality / aged balsamic vinegar that will have a sweeter flavor than regular balsamic you’d use in a salad dressing. Inspired by a recipe I found on bon appetite!
Ingredients
Adjust Servings
Instructions
- Add hoisin, chili paste, honey, garlic, pepper, balsamic vinegar, and 2/3 cup water in a blender and puree until smooth. Add lamb chops to a baking dish and pour marinade over lamb chops, turn to coat them completely in the sauce. Let them sit at room temperature for 20 - 30 minutes.
- Clean green onions and arrange in a single layer on a baking sheet. Drizzle with vegetable oil and toss to coat. Salt and pepper to taste. Grab your medium yellow onion and dice, set aside.
- When lamb chops have finished marinating, add sesame oil in a large skillet over medium high heat. Once the oil is heated, add 2 Tbsp butter. Working in batches, remove lamb chops from marinade and let excess sauce drip off before adding to the skillet. Let cook until golden brown an inside is medium rare (if using 1 inch lamb chops, about 3 minutes each side or 125 degrees internal). Transfer to a plate and set left over marinade aside.
- Add diced yellow onion to pan with the oil, butter, and lamb drippings. Cook until onions are softened, about 6 - 8 minutes. Add reserved marinade and bring to a simmer. Reduce heat to medium and cook until thickened, about 2 minutes. Stir in an additional 1/2 tsp balsamic vinegar into sauce and remove from heat.
- Drizzle 1/2 cup of sauce over lamb chops. After letting the rest of the sauce cool for 1 minute, add back to the blender with 1 Tbsp butter and 2 Tbsp water and blend until smooth. Transfer to a small bowl and use as a dipping sauce.
- Wipe out the skillet and heat to medium high. Add the green onions in a single layer, cooking until charred in spots and turing often (about 2 minutes).
- Serve lamb chops with a side of green onions and dipping sauce on the side. Enjoy!
