Grilled Lamb with Lotus Root and Ginger-Soy 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 tastes like you spent all day in the kitchen. The tender lamb chops are glazed with a gorgeous ginger soy sauce that's tangy, savory, and just a touch sweet, while lotus root adds an unexpected earthy crunch that keeps things interesting. Ginger is packed with anti inflammatory compounds, making this dish as nourishing as it is delicious. The best part? Most of these ingredients are pantry staples, so you probably already have everything you need. Serve it with rice to soak up every last drop of that amazing glaze.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsfresh ginger(minced)
- 4 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonshoney
- 2 tablespoonssesame oil
- 4garlic cloves(minced)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 59 mlfresh cilantro(chopped)
- 1lime(cut into wedges)
Detail level
Instructions
- 1
Prepare the ginger-soy glaze by whisking together minced ginger, minced garlic, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Set aside.
Tip: Make the glaze while prepping the lamb and lotus root to save time.
- 2
Pat the lamb chops dry with paper towels and season generously on both sides with kosher salt and black pepper. Let sit at room temperature for 10 minutes to allow the seasoning to penetrate.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 3
Preheat your grill to high heat (about 450°F). Lightly oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil and held with tongs to oil the grates.
- 4
Toss the lotus root slices with 1.5 tablespoons of olive oil and a pinch of salt. Place them directly on the grill grates and cook for 4-5 minutes per side until golden brown and tender. Transfer to a plate.
Tip: Don't move the lotus root too much on the grill; let it develop a nice crust.
- 5
Place the lamb chops on the hot grill. Cook for 4-5 minutes on the first side without moving them, allowing a crust to form.
Tip: Resist the urge to flip too early; a good crust equals better flavor.
- 6
Flip the lamb chops and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Brush the cooked side with the ginger-soy glaze during the last minute of cooking.
Tip: Use a meat thermometer for perfectly cooked lamb every time.
- 7
Transfer the lamb chops to a serving platter and brush with additional glaze. Arrange the grilled lotus root slices alongside the lamb.
Tip: Reserve some glaze to drizzle over the finished dish for extra flavor.
- 8
Garnish the dish with fresh chopped cilantro and serve immediately with lime wedges on the side.
Tip: The bright cilantro and citrus complement the rich lamb perfectly.
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