COWBOY CHARCOAL AUTHENTIC GRILLED FLAVOR
RECIPES
DOUBLE-CUT ASIAN LAMB CHOPS WITH RAMEN
SHARE THIS RECIPE
By Merry Graham from Grilling Grandma | GrillingGrandma.com
Asian marinade tenderizes double-cut lamb chops before Cowboy Brand Oak and Hickory Lump Charcoal gives the finishing touch of smoky-delish flavor that we crave. A must try for lamb lovers!
Ingredients:
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 1 hour
YIELD: 2-3 servings
1 Rack of lamb
Fresh herbs, mint, cilantro, basil
For the Marinade:
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup minced garlic
- 1/4 cup canola oil
- 2 tablespoons minced green onions
- 2 tablespoons lemon juice or rice vinegar
- 1 tablespoon minced ginger
- 1/2 teaspoon crushed red chili pepper
- 1/2 teaspoon Chinese 5-spice, optional
- Freshly ground black pepper
For Ramen:
- 1 package (16-17 oz) Ramen noodles with soup base
- 1 cup chopped red bell pepper
- 1/3 cup chopped green onions
- 3 tablespoons Teriyaki Sauce or Teriyaki-Style Asian Sauce
- 1/3 cup fresh herbs such as cilantro, mint, or basil or a combo
PREPARATION:
PREPARE THE LAMB
1. Score the rack of lamb on the fatty side.
2. Cut the rack of lamb into 2-rib portions.
3. Whisk the marinade ingredients in a 13”x9” glass baking dish.
4. Place the lamb chops into the marinade and flip them over a few times to generously coat.
5. Marinade the lamb chops for 2 hours, flipping them over at least once, or up until 5 hours.
PREPARE THE RAMEN
1. Soak the ramen in chicken broth or soup broth, for 10 minutes then drain.
2. Toss the ramen with red bell pepper, green onions, and herbs.
PREPARE THE GRILL
1. Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal or Cowboy All Natural Lump Charcoal, and ignite with 2 Cowboy Firestarters.
2. Set up for two-zone cooking with a deflector plate and rack on one side. If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without charcoal.
3. Set your grill or smoker for 375°F two-zone cooking. About 8 minutes before cooking the lamb, place a griddle over the direct cook zone.
CHAR THE LAMB
1. Once the griddle is extremely hot, sear the lamb on all sides, about 5 minutes per side, or until the internal temperature reaches 120°F.
2. At that point, transfer the lamb over to the indirect cook zone.
COOK THE RAMEN
1. As soon as the lamb is transfers off the griddle, quickly sauté the ramen with aromatics.
2. Add teriyaki or Asian sauce of choice to the noodles while stir-frying, and toss for about 3 minutes.
TO SERVE
1. Remove the lamb from the grill once the internal temperature of the lamb reaches 128° to 133°F.
2. Allow the lamb to rest for at least 10 minutes before slicing into single ribs.
Notes:
1. After the lamb is removed from the marinade, lightly pat with a paper towels, and set on counter for 20 minutes.
2. Grill the fatty side of the lamb first, allowing the griddle to be naturally greased with lamb fat.
3. Leftover lamb and ramen will last in an airtight container in the refrigerator for up to 3 days.
4. To reheat leftovers, microwave for 30 seconds or until warm.
5. If you buy ramen noodle package that does not have a soup packet simply use chicken broth to soften the noodles.