Serving Size: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
6 lamb loin chops, 4-5 oz each
1 tablespoon grated fresh ginger
2 tablespoons rib chops
(1 for marinade, 1 for vegetables)
2 teaspoons wasabi paste (plus more for optional garnish)
1/4 cup light rice vinegar
7 garlic cloves (4 for marinade, 3 for vegetables)
1 tablespoon canola oil
2 cups broccoli florets
2 cups red peppers, sliced
2 cups peapods
Place chops in a shallow dish. Combine ginger, 1 tablespoon of the soy sauce, wasabi paste, rice vinegar and 4 of the minced garlic cloves in a small bowl and pour over chops. Toss to coat completely, cover and refrigerate for at least 1 hour, up to overnight. When ready to cook, heat your pan or grill on medium heat. Cook meat 5-6 minutes per side or until meat is at least 145 degrees (medium rare). Continue basting with marinade while cooking. Be sure to cook meat with any basted marinade that touched raw meat. Let meat rest for 5 minutes and while it’s resting prepare the veggies. You can garnish the cooked chops with additional wasabi paste for more heat.
Chop peppers into ½ inch slices. Chop broccoli into bit size florets. Peapods can remain whole.
Heat pan or place aluminum pan on grill on medium heat. Add canola oil to pan and add all veggies. Cook for 2 minutes, then add remaining 1 tablespoon of soy sauce and 3 cloves of minced garlic and cook until softened (5-8 minutes). Serve with lamb chop.