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Soy Mustard Lamb Chops

In China, lamb is quickly roasted over a hot fire and taken to work for lunch. The flavor is great for anytime, though.

Source and licence

"Soy Mustard Lamb Chops" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Soy_Mustard_Lamb_Chops, revision 4613384), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Soy_Mustard_Lamb_Chops&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4613384

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

China. Associated with China by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine the marinade ingredients.
  2. Slash the fat side of the lamb, and add the lamb chops to the marinade. Marinate, turning frequently, for about 30 minutes. Make sure to get the marinade on the sides as well as each flat area.
  3. Fire up the grill and make a very hot fire.
  4. Remove chops from marinade, keeping the marinade on the side, and sear the chops on one side for 3 minutes.
  5. Remove each chop, dip in the marinade on both sides, and place back on the grill with the uncooked side down.
  6. Cook another 3 minutes, allowing the meat to sear.
  7. Remove the chops, dip in the marinade, and return to fire for 1 minute on lower heat with the grill hood closed.
  8. Repeat the last step on the other side, and serve immediately.