recipezenzerolamb

Zenzero Grilled Lamb Chops with Cucumber Sauce
Another sensational subtle dish from the Canyon Ranch cookbook that is best if you allow the marinade to marry for 2 to 3 days.

Marinade Indgredients:
1/3 cup reduced-sodium soy sauce
1/3 cup mirin (get at local asian food store)
1/3 cup sake
3 tablespoons finely chopped garlic
3 tablespoons finely chopped gingerroot

Marinade Indgredients:
peel from 2 large cucumbers
1-1/2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Other Key Ingredients:
4 loin lamb chops, all visible fat removed

Preparation:
1. Combine all the marinade ingredients in a bowl and mix well. If possible, allow to stand for at least 2 days before using.
2. Combine all the sauce ingredients in a blender and puree. Pour through a strainer, pressing the liquid through with the back of a spoon. (You will probably have about 3/4 cup of the strained sauce.)
3. Before grilling or broiling the lamb chops, dip each one in the marinade, allowing it to remain for 1 minute. Cook the lamb until a bright pink in color about 4 minutes per side. Serve each lamb chop with 3 tablespoons of the cucumber sauce.

Makes 4 Servings.

Enjoy.