Oriental Lamb

This is what happens when a French bistro marinade and a Chinese kitchen shake hands. Dry white wine, soy sauce, garlic, and ginger work together to tenderize tough lamb shoulder chops while layering on a savory-sweet flavor that makes this cut taste far more expensive than it is.

Shoulder chops are the cut to use here, not loin or rib chops. The shoulder has more connective tissue that marinates well and stands up to high-heat broiling without drying out. Loin chops are leaner and better for quick pan-searing.

White wine rather than red is deliberate. Red wine would overpower the subtle ginger-soy backbone; dry white lets the other flavors come through while still providing enzymatic tenderizing action on the meat.

Marinate at least 30 minutes but no more than 4 hours. Longer and the soy sauce starts pulling water out of the meat, giving you a salty, dry chop.

Chef Tips

• Pat the chops dry with paper towels before broiling. Wet meat won’t sear properly; it steams instead.
• Use fresh grated ginger if you can, not powdered. Fresh ginger delivers a sharper, cleaner bite.
• Bring the chops to room temperature for 20 minutes before broiling. Cold chops cook unevenly.
• Let the meat rest 5 minutes after broiling before serving. Cutting too soon lets the juices run out onto the plate.

Variations

• Add 1 tablespoon of honey or brown sugar to the marinade for a sweeter, glazed finish.
• Stir in a teaspoon of toasted sesame oil and a pinch of red pepper flakes for Korean-leaning flavor.
• Serve sliced over steamed rice with stir-fried greens or a simple cucumber-scallion salad.