Grilled Lamb with Pak Choi 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've been cooking all day. Tender lamb chops get a gorgeous glaze from a combination of soy sauce, fresh ginger, and honey that's absolutely addictive, while the pak choi soaks up all those amazing flavors. Ginger is fantastic for digestion and has wonderful anti inflammatory properties, so you're getting something delicious and nourishing in every bite. The whole meal is simple enough for a busy Tuesday but elegant enough to impress guests, and the prep is minimal so you spend more time enjoying your food than slaving away in the kitchen.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick, room temperature)
- 4 headspak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonssesame seeds(white or black)
- 59 mlfresh cilantro(chopped)
- 1lime wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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