Grilled Lamb with Pak Choi and Ginger-Soy Glaze

Instructions

1. 1

   In a small bowl, whisk together soy sauce, minced ginger, minced garlic, rice vinegar, honey, and 1 tablespoon of sesame oil to create the glaze. Set aside.

   Tip: Make the glaze while your grill preheats to save time.

2. 2

   Pat the lamb chops dry with paper towels and season both sides generously with kosher salt and black pepper.

   Tip: Dry meat grills better and develops a superior crust.

3. 3

   Preheat your grill to high heat (about 450°F). Lightly brush the grill grates with olive oil to prevent sticking.

   Tip: Use tongs and a paper towel dipped in oil to oil the grates safely.

4. 4

   Place lamb chops on the hot grill and cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare doneness. Transfer to a resting plate.

   Tip: Resist the urge to flip early; let a crust form for better flavor and texture.

5. 5

   While the lamb rests, place the pak choi halves cut-side down on the grill. Cook for 3-4 minutes until lightly charred, then flip and cook the other side for 2-3 minutes until tender and wilted.

   Tip: The pak choi should be caramelized but still have a slight crunch in the stems.

6. 6

   Drizzle the glaze over the grilled lamb chops, then arrange the pak choi alongside on serving plates.

   Tip: Reserve some glaze to drizzle at the table for extra flavor.

7. 7

   Sprinkle sesame seeds and fresh cilantro over the lamb and pak choi. Serve with lime wedges on the side for brightness.

   Tip: The fresh cilantro adds a nice herbaceous contrast to the rich, savory flavors.