Ingredients
Scale
- 8 American Lamb Loin Chops
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 3/4 cup plus 1 tablespoon water
- 1 tablespoon cornstarch
- 2 bunches scallions
- 1 tablespoon canola oil
- Kosher salt
- Sesame seeds, for garnish
- Chopped cilantro or parsley, for garnish
Instructions
- Preheat grill to medium-high heat. Meanwhile, make the Korean glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.
- Sprinkle lamb loin chops on all sides generously with Kosher salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once, until slightly charred in spots.
- Serve Korean Lamb Chops with grilled scallions and extra Korean glaze, and top with chopped cilantro/parsley and sesame seeds. Devour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes