Indonesian Grilled Lamb Chops with Ginger Cream
Kecap manis, a dark sweet Indonesian soy sauce, gives these lamb chops a unique flavor. The ginger cream and basil puree balance the dish beautifully. The lamb marinates for 24 hours; start a day ahead. The instructions describe marinating the lamb in a non-aluminum container; try using a large zippered plastic bag, mixing the marinade in the bag, adding the lamb chops, and pressing out all the air before sealing. The bag is easy to manage and turn in the refrigerator, and seals out air.
Ingredients
- Marinade
- Kecap Manis - 2 cups
- Fresh Ginger - 2 cups, minced, peeled
- Garlic - 1/4 cup, minced
- Asian sesame oil - 1/4 cup
- Fresh mint - 1 cup, minced
- Whole-grain mustard - 1/2 cup
- Lamb Loin Chops - 2 pounds, trimmed and sliced apart
- Ginger Cream
- Heavy (whipping) cream - 4 cups
- Fresh Ginger - 1/2 cup, sliced, peeled
- Salt and freshly ground pepper to taste
- Basil Puree
- Fresh Basil Leaves - 2 cups
- Olive Oil - 2 cups
- Salt and freshly ground pepper to taste
- Garlic Cloves
- Garnish
- Asparagus tips - 8, blanched
- Pickled Ginger - 4 tablespoons
- White Sesame Seeds - for sprinkling, toasted
Instructions
To make the marinade: In a shallow non-aluminum container, combine all the marinade ingredients and mix. Add the lamb chops, turn to coat, cover, and refrigerate for at least 24 hours.
Remove the lamb from the refrigerator 45 minutes before grilling. Light a charcoal grill or preheat a gas grill. Grill the lamb over a hot fire for 6 to 7 minutes on each side for medium-rare.
To make the ginger cream: In a small saucepan, combine the cream and ginger. Cook over medium-low heat until reduced by half, or until the mixture coats the back of a spoon. Season with salt and pepper. Set aside and keep warm.
To make the basil puree: Puree all ingredients in a blender or food processor, in batches if necessary. Put in a squeeze bottle.
To serve: Lace each plate with ginger cream and divide the lamb chops among the sauced plates. Sprinkle with asparagus tips and pickled ginger, then drizzle with basil puree. Scatter sesame seeds over the dish.
