East meets West in this inventive stir-fry, which combines Asian flavors of hoisin, soy sauce, and ginger with fresh vegetables and tasty lamb rib chops.
Prep: 20 mins
Cook: 20 mins
Yields: 8 servings
⅓ cuplight soy sauce
4 garlic cloves, finely chopped
2 tbspgrated fresh ginger
8 American Lamb rib chops, 1/2-inch thick
1 large onion, sliced
1 cupsliced celery
4 medium red bell peppers, sliced
2 (6-ounce) packages brown mushrooms, quartered
2 cupsraw broccoli florets
¾ lbsnow peas, trimmed
1In a small bowl combine the soy sauce, garlic, hoisin, and ginger. Arrange the lamb chops in a large glass baking dish. Pour 1/4 cup of the soy mixture over the chops, turning to coat. Cover and refrigerate for 30 minutes. Remove the chops from the refrigerator 30 minutes before cooking.
2Spray a large skillet with nonstick cooking spray. Add the onion and cook over medium heat for 5 minutes, stirring occasionally. Add the celery and cook for an additional 2 minutes. Mix in the bell peppers, mushrooms, broccoli, and remaining soy sauce mixture. Cook for 4 minutes, stirring occasionally.
3Stir in the peas and turn off the heat. Cover and let stand for 5 minutes.
4Turn a broiler to high. Broil the lamb chops 4 inches from the source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Let the lamb chops rest for 5 minutes before serving.
5To serve, mound the vegetables on plates and top each with a lamb rib chop.
http://superiorfarmsfarmersmark.com/wp-content/uploads/2016/06/Pacific-Rim-Rack.jpg540550Farmers Markhttp://superiorfarmsfarmersmark.com/wp-content/uploads/2015/11/farmers_mark_new-logo.pngFarmers Mark2016-06-27 21:10:232020-05-18 14:48:28Pacific Rim Lamb Rib Chop Stir-Fry