Lamb Chops Jim's Way

Dear Editor:

The following recipe, Lamb Chops Jim's Way, is a contribution to Sunset Magazine's, Chefs of the West. I like lamb but consider the mint jelly approach unappealing. However it seems to be such a strong tradition that it is rare to see lamb offered without it.

Lamb Chops Jim's Way

James Speed Hensinger

(The ingredients are given on a per portion basis. Expand as needed.)

1 7-bone lamb chop or arm chop per person
non-stick vegetable oil spray


teaspoon dried dill
2 tablespoons Japanese ponzu sauce (a vinegar and citrus juice blend)
teaspoon garlic puree
teaspoon Vietnamese chile & garlic sauce (TUONG OT TOI VIET-NAM brand or similar product)
1 tablespoon soy sauce
2 finely minced green onions

SAUCE: Mix all of the sauce ingredients together in a small bowl.

GRILLING: Preheat the grill with the lid down until it is very hot. Start cooking the chops by quickly broiling them on the highest heat setting. Close the lid for the first minute or two. Turn the chops as needed to prevent burning. Do not attempt to finish cooking the chops on the grill. The grilling step is done to add flavor and allow some of the fats to drip off of the meat. Grill until some browning occurs.

While the chops are broiling, select a saute pan (with a lid) that is large enough to hold all of the chops, and spray the pan with non-stick vegetable oil spray. Preheat the pan on the stove to a relatively high heat. The object of the high heat will not be to "blacken" the meat, but to sear it further and to boil off some of the liquids in the sauce. If the pan isn't preheated, the liquids in the sauce won't flash to steam, and the chops will end up stewing in the liquid.

STOVE TOP COOKING: Take the hot pan and the sauce to the grill and transfer the chops into the pan. Immediately pour the sauce directly over the chops while the pan is still hot and before fats begin to accumulate. Cover the pan quickly to trap the steam. Finish cooking the chops (covered) on the stove top using a low burner setting.

Chops should be served still pink in the middle. Pour any remaining pan juices over the meat.


Sincerely yours:

James Speed Hensinger

Copyright © 2013+
James  Speed  Hensinger