Equipment
* optional
Ingredients
Marinade
- 45 ml soy sauce
- 15 g dijon mustard
- 10 ml sesame oil
- 15 g honey
- 10 g fresh ginger, peeled and grated
- 2 garlic, minced
Lamb
- 600 g lamb loin chops, trimmed of excess thick fat
Nutrition (per serving)
Method
In a mixing bowl, combine the soy sauce, dijon mustard, sesame oil, honey, grated ginger, and minced garlic. Whisk vigorously until the mustard completely emulsifies the liquids into a smooth, cohesive glaze.
Place the lamb loin chops into a shallow dish or a resealable plastic bag. Pour the marinade over the meat, ensuring each piece is fully coated. Let sit at room temperature for 30 minutes to temper the meat and absorb the flavors.
Preheat your outdoor grill or indoor cast iron grill pan to medium-high heat. Lightly oil the grates to prevent the meat from sticking.
Remove the lamb chops from the marinade, allowing any excess liquid to drip off to prevent grill flare-ups. Discard the remaining raw marinade. Grill the lamb for 3 to 4 minutes per side until deeply caramelized. For medium-rare, pull the lamb when an instant-read thermometer registers 57°C/135°F. Wash hands thoroughly after handling the raw meat.
Transfer the grilled lamb chops to a clean cutting board or serving platter. Tent loosely with aluminum foil and let rest for 5 minutes before serving to allow the internal juices to redistribute evenly.
Chef's Notes
- Dijon mustard is the secret workhorse here. Beyond its tangy flavor profile, it acts as a powerful emulsifier, binding the watery soy sauce and sesame oil into a glaze that clings perfectly to the lamb.
- Always wipe the excess marinade off the lamb before it hits the hot grill. Wet meat will steam rather than sear, which prevents the crucial Maillard reaction that builds a savory crust.
- Resting the meat is absolutely non-negotiable. Cutting into the hot lamb immediately will cause the pressurized juices to bleed out onto the plate, leaving your dinner dry and tough.
- Fresh ginger contains proteolytic enzymes that gently tenderize the meat. If you must substitute with dried ginger powder, the flavor will change slightly and you will lose this tenderizing benefit.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and foil.
Reheating: Gently reheat in a covered skillet over low heat with a splash of water, or slice thinly and serve cold to prevent overcooking.
