Teriyaki Glazed Should Lamb Chops



by June Hersh,The Kosher Carnivore, (St. Martin's Press)

Often overlooked because they look less pretty than rib lamb chops, these shoulder chops make a great presentation when grilled.  Because they come from the shoulder they are less tender, and need to marinate, but are well suited to grilling or broiling.  Save your expensive rib chops for fancy schmancy company and serve these indoor grilled teriyaki shoulder chops for a terrific weeknight meal.


For the Marinade:
1/2cup fresh ( not canned) pineapple juice
1/2 cup honey
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1/2 teaspoon dry mustard
2 tablespoons rice wine vinegar
2 tablespoons brown sugar

4 (8-ounce) shoulder lamb chops


Combine all the marinade ingredients, reserving ½ cup for basting.  Place the chops in a Ziploc bag and add the marinade.  Seal and leave out on your counter for 3-60 minutes, if it will be longer- refrigerate.

Pour the reserved marinade in a small saucepan.  Cook the marinade on a very low heat until reduced by half.  It will burn quickly, so keep a watchful eye.

Dry the chops with a paper towel and light the broiler or heat your grill pan.  Broil about 3-4 inches from the heat source or grill on the stove about 5 to 7 minutes on the first side, 3 to 4 minutes on the second side, basting when you turn them.  Let the chops rest a few minutes before serving, with any remaining basting sauce on the side.


Yield: Serves 4

Recipes: Meat, Lamb Chops, Kosher

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