Grilled Lamb Chops
Grilled Lamb Chops
Directions
- Separate the lamb rack into individual chops. Rub with salt, pepper, olive oil and garlic. Grill until desired doneness.
- To make tempura batter, combine flour, cornstarch and seltzer water.
- Dip the blanched asparagus into the batter and fry.
- Combine the Thai chili sauce and mustard. Serve with the sauce. Garnish with green onions.
Ingredients
- 1 tbsp. black pepper
- 1 tbsp. cornstarch
- 1 cup flour, all-purpose
- 4 tbsps. mustard, dijon
- 1 small bunch Peak Fresh Produce® Asparagus, blanched
- 1 Peak Fresh Produce® Garlic, Clove(s), minced
- 1 Piancone® Epicureo Lamb, Rack, separated into chops
- 2 tbsps. Roma® Oil, Olive
- 1 tbsp. salt
- 1 1/2 cups seltzer water
- 4 tbsp(s). Thai-style chili sauce