Grilled Lamb with Bean Sprout Salad
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just over half an hour. Tender grilled lamb chops pair beautifully with a fresh, crunchy bean sprout salad dressed in a tangy sesame vinaigrette. I love using mung bean sprouts because they're packed with protein and vitamins, making this dish as nutritious as it is delicious. The whole meal feels impressive enough for guests but is actually incredibly simple to pull together. Aromatic ginger and garlic give it that restaurant quality taste without any fussy techniques.
Ella x
Ingredients
- 8lamb chops(about 2 oz each, trimmed of excess fat)
- 710 mlmung bean sprouts(fresh and rinsed)
- 237 mldaikon radish(julienned)
- 118 mlfresh cilantro(chopped)
- 3scallions(sliced thin on the bias)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1½ tablespoonssoy sauce
- 2 tablespoonsolive oil
- to tastesalt and black pepper
- 2 tablespoonssesame seeds(toasted)
Detail level
Instructions
- 1
Pat the lamb chops dry with paper towels and season generously on both sides with salt and pepper about 10 minutes before grilling.
Tip: Letting the meat rest seasoned helps the flavors penetrate the surface.
- 2
In a small bowl, whisk together sesame oil, rice vinegar, minced ginger, minced garlic, and soy sauce to create the dressing. Set aside.
Tip: Make the dressing while the grill heats so it melds together.
- 3
Preheat your grill to high heat and lightly oil the grates to prevent sticking.
Tip: Use a paper towel dipped in oil to brush the grates safely.
- 4
Place lamb chops on the hot grill and cook for 5-6 minutes on the first side without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip early—this creates the flavorful crust.
- 5
Flip the lamb chops and cook for another 4-5 minutes for medium-rare doneness. Remove to a warm plate and let rest for 3 minutes.
Tip: Internal temperature should reach 130-135°F for medium-rare.
- 6
In a large bowl, combine the fresh bean sprouts, julienned daikon, cilantro, and sliced scallions.
Tip: Keep vegetables crisp by preparing them just before serving.
- 7
Drizzle the sesame-ginger dressing over the bean sprout mixture and toss gently until evenly coated.
Tip: Toss just before serving to keep the sprouts fresh and crunchy.
- 8
Divide the bean sprout salad among four plates and arrange two lamb chops alongside each portion. Garnish with toasted sesame seeds.
Tip: Serve immediately while the lamb is still warm for the best contrast of temperatures.
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