I’ve always been a fan of Ming Tsai as he does an excellent job with fusion food. My dad brought home some 2-inch thick lamb loin chops and we wanted something new to use for a marinade. I did a little searching and found this at Food TV and it looks delicious. We didn’t have 12 hours to marinate, but we were able to squeeze in 4 or 5 hours and that did the trick. I can only imagine how amazing these would have tasted with a full 12 hours to sit in all that garlic.
I would marinate these in the morning before you head off to work and fire up the grill as soon as you walk in the door that evening.
Garlic Marinated Lamb with Garlic Chive Mashers
From Ming Tsai
Yields 4 servings
Prep Time: 12 hours
Cook Time: 45 minutes
12 lamb loin chops
1/4 cup Dijon mustard
1/3 cup garlic, minced
1/4 cup thin soy sauce (not tamari – I used low sodium soy sauce)
1/3 cup canola oil (I used peanut oil)
1/2 cup red wine
1 tsp coarse ground black pepper
Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.
6 to 8 large yukon gold potatoes, washed
8 garlic cloves
1 cup chopped garlic chives, may substitute regular chives
1 cup heavy cream
1 Tbls butter
Salt and black pepper to taste
Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.