Japanese Lamb Chops
Monday is Rosh Hashana. The beginning of the Jewish new year. The boys have school off which is good because we’ll be spending the day in temple. I know that sounds awful. I mean, I always hated it when I was a kid. But now that I’m an adult I really enjoy spending the day thinking about the past year and looking forward to what’s in store for a new one.
But it’s not just about the day itself, it’s about the meal at the end of the day. I always take the time to make a very special meal to welcome in the new year. Sometimes we have friends over, but even if it’s just Hubs, the boys and me, it’s still special. There’s always a nice protein, a great side, a dessert, plenty of wine and of course apples. See, one of the classic dishes that always comes with Rosh Hashana are apples with honey. It’s supposed to represent a sweet, new year. And while I love apples, it’s not what I’m writing about today. I mentioned there’s always a protein, and while I almost always make a brisket, this time I think I’ll go with lamb chops. Lamb chops I discovered thanks to Melissa’s Produce and Paula Shoyer.
I met Shoyer at an event at Melissa’s a few weeks ago. She came to talk about her new cookbook, The Healthy Jewish Kitchen which is full of Sephardic and Ashkenazic recipes as well as other international delicacies. But unlike other Jewish cookbooks out there, Shoyer made sure this one was full of whole grains, real veggies and no artificial flavors or colors. She doesn’t deep-fry anything, or use any processed dough, and the end result is great! I’ve already made two recipes out of the book and I can’t wait to make more.
The first recipe I tried isn’t just perfect for Rosh Hashana though, it’s great for a summer cookout as well. See, it’s a bunch of little lollipop lamb chops that are grilled over an open flame. But more than that, they’re marinated in a wonderful Asian sauce of lime juice, soy sauce and sesame oil. They were sooooo good! My whole family ate them up. They were great for an ordinary dinner, but because there are so many small chops, they’re great for a large feast as well. A feast like one you’d serve to usher in the new year. They’re savory deliciousness and have a wonderful umami flavor thanks to the soy sauce and sesame oil. I can’t wait to make them again.
But more than that, I can’t wait to make a lot of the recipes in this book. They all just look so damn good! But what I really love about Shoyer’s Healthy Jewish Kitchen is how healthy all the recipes are, and that’s not just lip service. All the recipes are made with real ingredients. There’s absolutely nothing processed, fried or pre-made. All the stocks call for real chicken or beef and all the baked goods use real butter and cream. As I’ve said, I’ve made a few recipes already and I will absolutely share them in the near future. But for now, please enjoy these lamb chops while the sun still hangs high in the sky. You won’t be disappointed and your Rosh Hashana dinner will ring in the new year with style.
Notes
Adapted from The Healthy Jewish Kitchen
Ingredients
- 2 limes, zested and juiced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger, chopped
- 3 tablespoons olive oil
- 2 teaspoons honey
- 8 - 12 baby lamb chops
- 2 scallions, thinly sliced
Instructions
- Whisk together the lime zest, juice, soy sauce, sesame oil, ginger, avocado oil and honey in a small bowl until well combined. Place the lamb chops in a large resealable bag and pour the marinade over them. Seal the bag and turn over the chops until coated. Let them marinate for at least 4 hours or overnight.
- Preheat the grill to 500 degrees F.
- Spray the grill grates with olive oil. Transfer the chops from the marinade to the grill, reserving the marinade, and cook for 4 - 5 minutes. Flip the chops, baste them with the marinade and grill for another 4 minutes for medium doneness.
- Place the chops on a serving platter, sprinkle with scallions and serve.
