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Lamb on the grill equals a tasty meal


Last updated 9/8/2018 at 2:32pm

DENVER – When it comes to lamb, chefs know that whether it's grilled, roasted or braised, there are hundreds of delicious lamb recipes to tempt taste buds.

The American Lamb Board offers some terrific recipes on its website, The following recipes for Korean Lamb Chops with Grilled Scallions and Greek Lamb Burgers with Tzatziki and Grilled Red Onion are provided by The American Lamb Board.

Korean Lamb Chops with Grilled Scallions

Start to finish: 20 minutes

Servings: 4

8 American lamb loin chops

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons brown sugar

2 teaspoons sesame oil

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

3/4 cup plus 1 tablespoon water

1 tablespoon cornstarch

2 bunches scallions

1 tablespoon canola oil

Kosher salt

Sesame seeds, for garnish

Chopped cilantro or parsley, for garnish

Preheat grill to medium-high heat.

In a small saucepan over high heat, make the Korean glaze by combining soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder and 3/4 cup of water. Bring sauce to a boil, then reduce heat to a simmer for 3-4 minutes.

In a small bowl, combine remaining 1 tablespoon water with cornstarch. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.

Sprinkle lamb loin chops on all sides generously with kosher salt. Grill until a rosy medium-rare approximately four minutes per side. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with kosher salt. Grill, turning once, until slightly charred in spots.

Serve lamb chops with grilled scallions and extra glaze and top with chopped cilantro or parsley and sesame seeds. Devour.

Greek Lamb Burgers with Tzatziki and Grilled Red Onions

Start to finish: 40 minutes

Servings: 4-6

2 pounds ground lamb

Kosher salt and freshly ground black pepper

1 teaspoon Aleppo-style pepper

2 cloves garlic, minced

3 tablespoons finely chopped dill

3 tablespoons finely chopped mint

Grapeseed oil

2 red onions, sliced into thick discs

2 ounce butter

4-6 brioche buns

Tzatziki; recipe below

Green leaf lettuce


makes 2 cups

1 English cucumber, finely grated

1 teaspoon salt

16 ounces plain Greek yogurt

2 cloves garlic, grated

2 Tbsp olive oil

1 ounce fresh mint, chopped

1 ounce fresh dill, chopped

Juice of 1/2 lemon

To make the tzatziki:

In a mixing bowl, combine the cucumber and salt and let it sit for a few minutes to draw out the water from the cucumber.

Place the cucumber in a piece of cheesecloth. Working over a bowl or the sink, squeeze out the excess liquid. Transfer the cucumber back to the mixing bowl and add remaining ingredients. Taste for salt and add more as desired.

To make the burgers:

Season the ground lamb liberally with kosher salt and freshly ground black pepper. By hand, mix in the garlic, dill and mint. Divide meat into 4-6 portions, shaping them into a disk approximately 4 inches in diameter. Brush the patties with grapeseed oil.

Place a cast iron pan or grill pan over high heat for 2 minutes. Once the pan is preheated, carefully lay a patty into the pan.

Once the underside is a deep golden brown, about 2 minutes, flip the burger. Cook until the other side is browned and cooked to the internal temperature of 160 F, or 1-2 minutes more. Transfer to a plate and repeat with remaining patties.

A Korean glaze make this grilled lamb chops extra tasty.

While the burger patties are resting, use the same pan to griddle the red onions. Using the remaining oil in the pan, add in the red onion disks. Season with kosher salt and allow to sear on high heat until the onion begins to soften and develop a deep caramelized exterior. Flip the onions disks carefully so they stay intact and repeat on the remaining side. The interior of the onions should still have a bit of crunch.

Using the same skillet, add a small amount of butter and reduce the heat to medium. Add the cut brioche buns to the pun, cut side down, allowing the butter and remaining pan juices to soak into the bread. Cook until golden brown and warmed through, about 2 minutes.

Build the slider:

Add a small amount of tzatziki to the bottom bun, followed by the lettuce, burger patty, grilled onion rings and a another spoonful of tzatziki and the top bun.

Submitted by The American Lamb Board.


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