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Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

5 Comments 29 January 2013

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Soy Vay Marinated Kosher Lamb Chops

Weekly Thursday mornings seem to roll around quicker than the Little Tykes toys that sped atop my kitchen floor over the past two decades. That sentimental part of my child rearing years has all but disappeared, (of course I’ve all but forgotten about the sleepless bleary eyed nights, sticky pacifiers glued to the bottom of my pocketbook…), but the familiar weekly whisper still persists…”WHAT ARE YOU MAKING FOR SHABBAT DINNER TOMORROW NIGHT?”  Hmmmm….

Choices, choices…. as I browse through my pantry ….

A new meat dish for Shabbat…. what’s quick… delicious…not TOO heavy…??? Maybe lamb chops???

YES!!!!  No need to marinate an entire roast! One or two bite sized chops per family member. Kind of pricey but SO  worth it for a quick change of pace on the Friday night dinner table. My once little ones now appreciate this bite sized delicacy and my youngest picky kid will actually take a couple of chomps!

My doorbell rings and the kosher chops are delivered very quickly from my local kosher butcher.

I minced some garlic, ginger, a grind of black pepper and a splash of olive oil and   Wasabi Teriyaki Soy Vay Marinade, and I was on my way!

Sliced and spiced my mushrooms and they too were soon ready to roast in the oven.

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They were truly a hit at the Shabbat dinner table. As proof I wish I could have taken a picture of the empty lamb chop platter! (no pics on Shabbat!)

Many lamb chop recipes call for “Frenched” lamb chops, which means that a butcher will take off all of the fat from the bone but I couldn’t disagree more! The fat on the bone of the chops will add more flavor to the bone, and as we all know- when it comes to lamb chops- forget about manners! It sounds greasy, but a real lamb chop lover will suck that bone dry. Of course you can tell your butcher to take most of the fat off the bone, but don’t leave it totally bone dry.

I really enjoy using the Soy Vay Marinade products because I don’t need to chop tons of fancy ingredients just to make a fabulous dish. PLUS- who wants all those  preservatives found in all of those other marinades? (YUCK! NOT ME!!)  The folks at Soy Vay have  done all the chopping and Asian culinary tasting work for us. It’s already and packaged  in their easy to spot Soy Vay bottles on the supermarket shelf. You can try it for yourself! It’s available at all Foodtown, Food Emporium and D’Agostino and Whole Foods supermarkets. You can also use one click shopping with Amazon link below.

Of course I would totally recommend these lamb chops as a special man treat for Father’s Day, and make sure to have Soy Vay  on hand for summer grilling!

For a fabulous grilled salmon recipe marinated in Soy Vay, click HERE.

Soy Vay Marinades

 

Here’s the EASY recipe:

Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

Juicy Asian Style Lamb Chops with Crispy Roasted Mushrooms

Ingredients

    Marinate a six pack of lamb chops in a marinade of:
  • 1/4 cup of Soy Vay Wasabi Teriyaki
  • 3 cloves of finely chopped garlic
  • 2 tablespoons of finely chopped ginger
  • black pepper

Instructions

  1. About a half hour before serving:
  2. Place an empty roaster in a PREHEATED 400 degree oven for about 10 minutes.
  3. Throw your lamb chops in the HOT roaster and let sizzle for about 10 minutes on each side.
  4. If you like your chops rare, then you can take them out about now. They will keep cooking even after they are removed from the oven. Keep covered till serving.
  5. I like to lower the oven heat to about 350 degrees and let them cook for another 5 minutes for the younger kids portions.
  6. Of course you can always grill them on the barbecue but I know that I have more control over the juiciness of these chops if the juices are marinating my meat in a roaster, and not dripping down into the bbq coals...
  7. For the crispy mushrooms:
  8. Clean and slice 2 boxes of button mushrooms (they shrink like crazy)
  9. Marinate in 1/4 cup Soy Vay Wasabi marinade.
  10. Place an empty roaster in a 400 degree oven for 10 minutes.
  11. Slide your mushrooms into the sizzling pan shaking the UNCOVERED pan every 2 minutes for about 15 minutes till mushrooms lose their juices and become crispy looking on the edges.
  12. Garnish grilled lamb chops with mushrooms and 2 teaspoons of sliced scallions.
  13. YUM!!!!
http://www.thejewishhostess.com/2013/01/juicy-asian-style-lamb-chops-with-crispy-roasted-mushrooms/

Thank you to the nice people at Soy Vay for sending over some bottles of their products for me to try!

 

 

 

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Your Comments

5 Comments so far

  1. Sina @ the kosher spoon says:

    Looks amazing! And I don’t even eat lamb!!

  2. I want this. Looks fantastic. Have to buy lamb next shopping trip!

  3. i love lamb and i love soy vay, so this definitely sounds like a winning combo!

  4. Hindy says:

    Every time I see a lamb recipe, I tell myself – must buy lamb now. Looks amazing!


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