Korean Style Barbecue Forequarter Lamb Chops

A moist and flavourful Korean style barbecue forequarter lamb chops! 

Serves: 2

Ingredients

• ¼ cup soy sauce
• ½ cup mirin
• 2 cloves garlic, crushed
• 1 piece green onion, sliced thinly
• 1 tablespoon brown sugar 
• ½ tablespoon ginger, grated
• ½ tablespoon black pepper, cracked
• ½ tablespoon plain flour
• 2 pieces Australian forequarter lamb chop, 400 grams  (approx.)
• 1 tablespoon extra virgin olive oil

Method

1. In a small bowl combine the soy sauce, mirin, garlic, green onion, ginger, brown sugar, black pepper and plain flour and mix very well.
2. Place the forequarter lamb chops in the container, then pour the marinade over the meat. Marinate the meat for overnight or at least 30 minutes in the fridge with cover.
3. Pan sear the drained forequarter  lamb chops on the heated pan with extra virgin olive oil for about 4 to 5 minutes on each side until the meat is slightly brown  (Note: Brush occasionally  with marinade during pan searing.)
4. Transfer the forequarter lamb chops in the baking tray, then grill in the oven for about 15 minutes (approx.) or until the golden brown color achieved. (Note: Brush occasionally with marinade during oven grilling.)
5. Serve with steamed rice!

Note: 

• When removing the meat from the oven, close the oven door while basting. Remove your meat and place it on the top of the stove or a countertop, close the oven door, baste, and then put the meat back in the oven. It is important to baste quickly.
• For even coat of the marinade turn the meat every 30 minutes. 

Psalm 122:6

Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons