Sesame Crusted Thai Scented Lamb Pops


Trimmed, Frenched rack lamb chops, flavour infused and quickly grilled make an impressive appetizer or first course of a special dinner.


Ingredients List:

Marinade for up to 12 lamb pops, double if more:

  • 12 SUNGOLD Frenched rack lamb chops, ½ inch (1cm) thick
  • 2 Tbsp (30mL) prepared lemongrass puree
  • 2 Tbsp (30mL) fresh grated ginger root
  • 1 tsp (5mL) dried mint leaves
  • 1 tsp (5mL) Asian chili garlic paste, or Sriracha sauce
  • ½ cup (125mL) coconut milk
  • 1 ½ cups (375mL) toasted sesame seeds
  • Cilantro for garnish

Preparation & Directions:

  • Place lamb chops in a large sealable plastic bag.
  • In a mixing bowl, whisk lemon grass, ginger, mint, chilli paste and coconut milk until smooth.
  • Pour into bag over chops and seal, removing as much air as possible, and distribute marinade evenly around the chops. 
  • Place in the fridge to marinate at least 4 hours, or overnight.
  • To cook, remove chops and lightly pat with a paper towel to remove excess moisture. 
  • Place 1/3 of the toasted sesame seeds on a small plate. 
  • Press chops lightly into the seeds on each side, continue using 1/3 sesame seeds to cover 4 chops at a time.
  • Preheat broiler to High. 
  • Place chops on broiler tray on the middle rack of the oven, and grill for about 2 minutes on each side for medium rare. Watch carefully that the sesame seeds do not burn. 
  • Allow chops to sit for 3 minutes to firm before serving. 
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Prep Time: 10 minutes

Total Time: 4 hours, for marinade

Serves: 6 appetizer servings