Grilled Lamb Chops with Marmalade & Soy Sauce Glaze
The main ingredients of soy sauce are soybeans, wheat, and salt. These three ingredients are mixed with koji spores (koji-kin) and water, then fermented for six months to become soy sauce.
Photographed by Keiko Baba
Ingredients (Serves 2)
- 4 lamb chops (320 g)
[Marmalade & soy sauce glaze]
- 2 tbsp marmalade
- 1 tbsp soy sauce
- 80 g kabocha pumpkin
- 2 green bell peppers
- Salt, as needed
- Pepper, a pinch
- 1 tsp vegetable oil
Trim off the excess fat from the lamb chops, then pound with the spine of a knife until the lamb chops are about 1 cm thick. Sprinkle both sides of the lamb chops with 1/4 tsp of salt and a pinch of pepper.
The fat has a distinctive gaminess, so trim off as much of it as you can.
Cut the kabocha pumpkin into slices 5 mm thick. Cut the green bell peppers in half along their length, then remove the seeds and stems. Coat the kabocha pumpkin and green bell peppers with 1 tsp of vegetable oil and sprinkle a pinch of salt on them.
Mix together the ingredients for the glaze.
Coat the lamb chops with the marmalade-soy sauce glaze and let rest for 10 min, then place in a grill along with the kabocha pumpkin and green bell pepper and grill at medium heat. Remove the vegetables when they are cooked through, and continue to grill the lamb chops for a total of about 10 min, or until both sides are browned.