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Mongolian Lamb Chops

TheophanTheophan Posts: 2,610
I don't usually like to "cover up" the flavor of lamb with a sweet sauce, but once in a while I really love this recipe.  It's perfectly ordinary grilled lamb chops, but then dipped in a sauce of apricot preserves, white wine, lemon juice, teriyaki sauce and cayenne.  It came from an Atlanta restaurant from 1983 (don't know if it's still there or not) called "Midnight Sun," printed in Gourmet magazine, which I loved for decades.










Comments

  • johnmitchelljohnmitchell Posts: 5,111
    That sounds and looks delicious.. I have just bought a whole lamb and will definitely try this on some of the chops. What sides did you serve ?
    Greensboro North Carolina
    When in doubt Accelerate....
  • TheophanTheophan Posts: 2,610
    That sounds and looks delicious.. I have just bought a whole lamb and will definitely try this on some of the chops. What sides did you serve ?
    Thanks for the kind words!  I'm afraid that it was a "quick and dirty" meal for me alone (my wife hates lamb), so I didn't really make sides.  I made a quick salad of artichoke hearts and had some toast.  If I were serving it to others, I surely would have rice, maybe a green vegetable with a little tamari on it or something.  If you're asking, you're probably better at sides than I am!  :)
  • SmokeyLopeySmokeyLopey Posts: 227
    This is why I don't post my cooks: mine are so mundane and you folks are killing it! I've made wonderful lamb chops with rosemary, thyme, butter, S&P....but who hasn't? These are amazing and will encourage me to up my game. Thanks for sharing!
  • TheophanTheophan Posts: 2,610
    This is why I don't post my cooks: mine are so mundane ... I've made wonderful lamb chops with rosemary, thyme, butter, S&P....but who hasn't?...
    What's better than lamb with rosemary, thyme, butter and S&P?  Post away!  I've posted a few things that were more exotic than my usual cooks, but I've also posted lots of things that are "mundane," and even some FAILS!  It's just nice to feel like we all share an interest with each other, get a little feedback.  Thanks for yours!
  • CigarCityEggerCigarCityEgger Posts: 1,487
    Great looking Lamb @Theophan
  • StormbringerStormbringer Posts: 1,455
    Outstanding! I'm doing this.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • YukonRonYukonRon Posts: 14,404
    The lamb recipies I have cooked from this forum are unbelievably delicious every time.
    I think for me, who likes cooking lamb for our son, this will definitely ring the bell.
    Your post looks awesome as always. Thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BGEChicagoBGEChicago Posts: 570
    That is about as perfect as perfect gets!!!
    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
  • TheophanTheophan Posts: 2,610
    I don't always make it the recipe's way--this time, for example, I added more teriyaki.  But for those who are interested in making it and would like the original recipe, here it is:

    Mongolian Lamb Chops, The Midnight Sun

    INGREDIENTS

    8 4 oz. lamb chops 1" thick 

    Sauce:

    2 cups apricot preserves 

    1/2 cup dry white wine 

    4 Tb fresh lemon juice 

    2 tsp bottled teriyaki sauce 

    1/8 tsp cayenne (or to taste)


    DIRECTIONS

    In a small stainless steel or enameled saucepan combine the preserves, wine, lemon juice, teriyaki sauce and cayenne, reduce the mixture over moderate heat, stirring, to about 3/4 cup, and add salt and pepper to taste.

    Season the lamb chops with salt and pepper and broil them under a preheated broiler about 4" from the heat for 3 minutes on each side for medium rare, or until they're done to taste.

    With tongs, dip the lamb chops in the sauce and transfer them to a heated platter. Serve the remaining sauce in a small serving bowl.

  • bgebrentbgebrent Posts: 19,726
    Excellent!  Looks fantastic .
    Sandy Springs & Dawsonville Ga
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