Grilled Lamb with Daikon and Sesame Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and delivers restaurant quality results. Tender lamb chops get a beautiful char on the grill, then finished with a glossy sesame glaze that's umami rich and absolutely addictive. The fresh daikon radish adds a crisp, slightly peppery contrast that cuts through the richness of the lamb beautifully. Daikon is packed with vitamin C and aids digestion, making this dish as nourishing as it is delicious. The best part is that most of these ingredients are pantry staples, so you can pull this together without a special trip to the store.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1 largedaikon radish(peeled and cut into 2-inch batons)
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssesame seeds(white, toasted)
- 2scallions(sliced thin)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsvegetable oil(for daikon)
Detail level
Instructions
- 1
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until well combined. Set the glaze aside.
Tip: Make the glaze while your grill preheats for efficient cooking.
- 2
Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
Tip: Test heat by holding your hand 3 inches above the grates—it should feel hot after 3 seconds.
- 3
Pat lamb chops dry with paper towels, then season generously on both sides with salt and black pepper.
Tip: Dry meat creates better browning and a crispier crust.
- 4
Place daikon batons in a bowl, toss with vegetable oil, salt, and pepper. Grill them for 4-5 minutes per side until golden and tender with light char marks. Transfer to a plate.
Tip: Grill daikon first as it requires longer cooking than the lamb.
- 5
Place lamb chops on the grill and cook for 4-5 minutes on the first side without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip—let the heat do its work for better browning.
- 6
Flip chops and brush generously with the sesame glaze. Cook for another 3-4 minutes for medium-rare doneness.
Tip: For medium, add 1-2 more minutes. Use an instant-read thermometer: 130-135°F for medium-rare.
- 7
Remove lamb from heat and let rest for 3 minutes. Brush remaining glaze over the top.
Tip: Resting allows juices to redistribute, ensuring tender, juicy meat.
- 8
Arrange grilled daikon on a platter, top with lamb chops, drizzle with any remaining glaze, and garnish with toasted sesame seeds and sliced scallions. Serve immediately.
Tip: Serve on warm plates for best presentation and temperature retention.
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