What’s that movie where they say, “Toga!” “Toga!” “Toga!”? Is that Animal House? Anyway, sometimes when I say Friday, I say it like above as in “Friday! Friday Friday!” I also do that sometimes for yoga, “Yoga!” “Yoga!” “Yoga!”, which totally goes against the whole relaxing yoga feel. Sorry…off on major tangent there.
Back to Friday. Back to Foodie Friday to be exact. And back to my standard mantra, quick and easy. I found a recipe for Hunan Lamb Chops while browsing through:
|The Bon Appetit Cookbook: Fast Easy Fresh|
And before you say anything…like “Gosh Pam, you reference this cookbook at least once a week!” Yes, I do. It has over 1,100 quick and easy recipes, and I spend countless hours sitting on my couch paging through it while Jack on 24 gets beat up and tortured and comes out without a scratch on him.
Again, this recipe did not disappoint. Insanely easy. Really good. I pan fried mine instead of grilling them, and I wish that I would have drizzled a little of the marinade over them as they cooked to not let any of it go to waste.
Hunan Lamb Chops (can also be found here)
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons dry Sherry
- 2 teaspoons chili oil
- 1 tablespoon rice vinegar
- 3 large garlic cloves, finely chopped
- 1/2 cup thinly sliced green onions, divided
- 8 1/2-inch-thick shoulder lamb chops (about 2 pounds total)
Prepare barbecue (high heat). Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions. Add lamb and turn to coat. Let marinate 20 minutes.
Brush grill rack with oil. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Place 2 lamb chops on each plate. Sprinkle lamb with remaining green onions and serve.
(I sautéed them in a frying pan over medium high heat for 3-4 minutes per side).
This will be my entry for Foodie Friday! Be sure and click on the picture and follow the link, there are always lots of wonderful entries. Seriously, I try to get there first thing Friday morning, and I’m usually number 70 or something like that!