A Swift Chop
MENU
Broiled Gingery Lamb Chops With Mushrooms
Steamed rice or baby red potatoes
Microwaved green beans
Sliced fresh tomatoes
Black grapes sundae
Deliciously gingery and mildly garlicky, this lamb has an Asian flair. To avoid long hours of marination, we’ve added a touch of bottled teriyaki sauce that quickly permeates the meat. To hasten cooking time, we used lamb sirloin chops that are about half an inch thick. We like our lamb pinkish, and while you may broil it longer if you like, be sure to watch the meat so it doesn’t become tough and dry.
Sirloin lamb is usually lower in fat and calories than pork loin chops or beef sirloin steaks. If you keep it lean, lamb is also more digestible. The strong taste that people often object to is found in the fat, so trim the fat carefully from the meat. The best lamb has light red meat; if there’s any fat marbling, this should be firm and white, not oily or brittle.
In place of a green salad, we’ve taken advantage of the season with sliced tomatoes. For a light dessert, serve seedless black grapes with chocolate ice milk topped with non-dairy light whipped topping.
Staples
Salt, pepper
Garlic or garlic powder
Oil, preferably canola oil
Rice or new potatoes
Shopping
4 (1/2-inch thick) lamb sirloin chops
1 small bottle teriyaki or soy sauce
1 small ginger root
1/2 pound small to medium mushrooms
Optional Side Dish Shopping
Frozen green beans
Large tomatoes
Seedless black grapes
Chocolate ice milk
Non-dairy light whipped topping
BROILED GINGERY LAMB CHOPS WITH MUSHROOMS
1 (1/2-inch) piece ginger root
1 clove garlic or 1/4 teaspoon garlic powder
4 teaspoons oil, preferably canola oil
1 teaspoon teriyaki sauce
1/4 teaspoon salt or to taste
Freshly ground pepper
4 (1/2-inch thick) lamb sirloin chops
1/2 pound small to medium mushrooms
Preheat broiler and cover broiler pan with foil. Peel ginger root and mince. Mince garlic, if using fresh. Combine ginger, garlic, oil, teriyaki sauce, salt and pepper to taste in shallow dish. Place lamb chops in dish and coat with ginger mixture. Broil chops 7 minutes.
Remove stems from mushrooms. Add mushroom caps to ginger mixture. Turn lamb chops and brush with remaining mixture. Place mushrooms around chops and broil additional 5 to 7 minutes or until done as desired. Serve with cooked rice or potatoes. Makes 4 servings.
Teresa Birmingham, a Times intern, supplied this recipe.