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Japanese Lamb Chops

Serves 4 to 6 Entree meat

Japanese Lamb Chops

Japanese Lamb Chops find their place at the home table, a comforting presence during casual gatherings. While lamb is not as common in Japanese cuisine as other meats, these chops are a cherished exception, often prepared for family dinners where simplicity meets flavor. The dish reflects the personal touch of home cooks, who rely on instinct to season with salt and embrace the richness of lamb fat.

The result is a dish that sings with the savory depth of lamb, balanced by the warmth of paprika and a bright finish of lemon. Each bite offers a satisfying contrast: the tender meat yielding to a crisp, seared exterior. A sprinkle of fine sea salt and black pepper enhances the natural flavors, inviting diners to savor the essence of thoughtful home cooking.

Ingredients

  • 8lamb chops
  • 2 tbspoil
  • 1 tsppaprika
  • to finishlemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the lamb chops. Sprinkle each of the 8 lamb chops generously with fine sea salt, black pepper, and 1 teaspoon of paprika. Ensure the seasoning is evenly distributed by gently rubbing it into the meat with your fingers. This step enhances the flavor and helps form a crust during cooking.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, indicating it's hot enough, carefully add the lamb chops in a single layer. Brown the chops for about 3-4 minutes on each side, until they develop a deep, golden-brown crust. The crust should be a rich caramel color, which locks in the juices and adds a depth of flavor.
  3. Once browned, decide whether to braise or grill the chops. For braising, reduce the heat to low, cover the skillet with a lid, and let the chops cook gently for about 10 minutes, turning occasionally. Alternatively, if grilling, transfer the chops to a preheated grill and cook for about 3-4 minutes on each side. The lamb is done when the meat feels firm to the touch and the juices run clear.
  4. After cooking, remove the lamb chops from the heat and let them rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring tenderness.
  5. Before serving, taste a small piece of lamb and adjust the seasoning if necessary by adding more salt or pepper. Squeeze fresh lemon juice over the chops to finish, which adds brightness and balances the richness of the meat.
  6. Serve the Japanese Lamb Chops with rice, bread, or a fresh salad. Arrange the chops on a platter for sharing, embodying the communal spirit of a Japanese home meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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