Crazy Delicious Asian Inspired Lamb Chops for Picnic with a Chickpea Salad & Summer Drink

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

lamb chops

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are lower in cost and calories.

Marinate lamb chops overnight or for at least a couple of hours to tenderize them.

Wash the lamb chops thoroughly before marinating.

Roughly chop garlic and pound it with ginger in water to make it easier to mix.

Peel ginger and chop it roughly for easier pounding.

Add whole peppercorns and cardamom to the marinade for flavor.

Pound the garlic, ginger, peppercorns, and cardamom together.

Transfer the pounded mixture over the lamb chops.

Add soy sauce, lime juice, sugar, chili flakes, and sea salt to the marinade.

Use hands to mix the marinade thoroughly with the lamb chops, ensuring they are well coated.

Let the marinated lamb chops come to room temperature before cooking.

Heat olive oil in a cast-iron skillet until hot.

Introduce the room-temperature lamb chops to the skillet and sear them for 2-3 minutes on one side without flipping immediately.

Allow the other side to develop a similar color and texture.

Check that the lamb chops are cooked to medium-rare, avoiding overcooking to maintain tenderness.

Let the lamb chops rest on a plate to allow juices to flow and cool slightly before serving.

Wrap the bony ends of the lamb chops with aluminum foil for easy handling during the picnic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens