Photos courtesy of chef April Shepperson
“Succulent tender lamb chops that are a break from the traditional, featuring a sweet and spicy glaze that adds the perfect finish. A client and family favorite!”
Lollipop Lamb Chops with Basil Ginger Glaze
Cuisine: American Fusion
Prep time: 2 hours
Cook time: 50 minutes
Total time: 2 hours 50 minutes
Serving size: Yields 7-8 lamb chops/2 people
- 1 frenched bone-in lamb rib rack
- 1 tbsp pink Himalayan salt or kosher salt
- 1 tbsp whole black peppercorns
- 3 cloves peeled garlic, chopped fine
- 1/4 cup + additional 2 tbsp for cooking – olive oil blend
- 2 tbsp (marinade) + 2 tbsp (glaze) fresh chopped basil leaves (chopped very fine)
- 2 tbsp hoisin sauce
- 2 tbsp + 1 tsp peeled and minced fresh ginger
- 2 tbsp plum sauce
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- Once the lamb is removed from the packaging, rinse off then pat dry with a paper towel.
- If there is excess fat, trim it off with a sharp knife. Set aside. Blend either with a hand held blender or a mortar and pestle. Blend the 1/4 cup oil, salt, peppercorns, garlic, half of the fresh basil leaves, and 1 teaspoon of fresh ginger to create the marinade.
- Rub the entire rack with the marinade.
- Place the lamb into a large Ziploc bag along with any additional marinade and seal as airtight as possible. Let sit for at least 1 hour to 1 day.
- Preheat your oven to 400 degrees. Heat a pan large enough to fit the entire lamb rack on medium-high heat. Once hot, add 2 tablespoons of oil and then add the lamb rack.
- Sear on all sides then place the seared rack into the oven and roast for 20-25 minutes for medium or desired doneness.
- Once cooked to your liking, remove from the oven, and allow the rack to rest at room temperature for at least 5-10 minutes before cutting into chops.
- Whisk together the remaining ingredients in a mixing bowl. Pour glaze over individual lamb chops.
Restaurant Information: Chef April Shepperson has worked in the culinary world for many years, from leadership positions with Norwegian Cruise Line to both private and corporate-owned restaurants and hotels and resorts. Chef April’s recent venture as Chef Proprietor of Gourmet to Go allows her the autonomy to collaborate privately with clients to create catered events and give her clients the opportunity to embrace a healthier lifestyle through her meal planning. In addition to her private collaboration with clients, chef April continues to create weekly Sunday dinners that give locals something to look forward to, while reclaiming time with their families.
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