|1/4 cup • Soy sauce|
|1/2 cup • Sweet sake|
|1/4 cup • Peanut or vegetable oil|
|2 oz • Fresh ginger root • peeled and sliced|
|1 • Lemon • juice of|
|1 • Small onion • peeled and quartered|
|1/2 • Green bell pepper • seeded and quartered|
|2 clove • Garlic|
|Crushed red pepper flakes to taste|
In a food processor or blender, combine soy sauce, sake, oil, gingerroot, lemon juice, onion, bell pepper, garlic and red pepper flakes. Cover the chops with the mixture and
let marinate for approximately 1 hour. Remove lamb from the marinade. Grill lamb over hot charcoal until medium-rare. Baste with marinade while grilling.
Chef ’s Tip: Remaining marinade can be mixed with a cup of chicken stock and heated to serve as a sauce on the side.
Chef ’s Recommendation: Serve the Grilled Ginger Lamb Chops with a refreshing green salad and warm grilled pita bread