Pineapple Soy Sauce
NOTE: All but the vegetables and cooking the meat should be done in advance of when you plan to do the fianl cooking and serving!
Marinate the chops: Combine all marinade ingredients except the lamb chops in a nonreactive container and mix well. Trim any excess fat from the lamb chops and place them in a nonreative dish in one layer. Cover with the marinade, turning to coat both sides of each chop. Cover and refrigerate overnight, or at least 12 hours, turning each several times.
Soy sauce: Combine the first 10 ingredients in a heavy non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 1 minute. Dissolve the cornstarch in the cold water and stir into the sauce. Simmer, stirring, unil thickened. Remove from the heat and put through a strainer. Cool completely, then stir in the pineapple and cilantro. Cover and refrigerate until ready to use.
The rice: Rinse the rice under cold running water until the water runs clear. Bring ¾ cup of waer to a boil in a medium nonreactive saucepan. Stir in the rice, reduce the heat to low, cover and cook 15 mnutes. Remove from the heat and let sit, covered, for 20 minutes. Stir together the vinegar, sugar and salt in a nonreactive container, add to the rice, mixing well. This should be made ahead and pressed into 2 6-ounce oiled pyrex cups to be reheated in the microwave just before serving.
The chops: Preheat the oven broiler, or grill, or even a grill pan atop the stove. Remove the chops from the marinade, brushing off most of the excess. Broil or grill the chops about 3 minutes per side or just until barely pink inside. Remove to a warm plate and tent loosely with foil to keep warm.
The vegetables: In a skillet, heat the oil over medium-high heat. Add the mushrooms, snap peas, onions, peppers and carrots. Sauté about 3 minutes or until just beginning to soften. Add the cabbages and scallions: sauté 2 minutes more. Add the Cilantro Pineapple soy sauce and heat for about 1½ minutes. Remove from the heat and stir in the butter.
To serve: Heat the Sushi Rice in the microwave for 2 minutes on high. Unmold the cups of rice and place in the 12 o'clock position on two large heated serving plates. Divide the sautéed vegetables and place in the center of the plate. Place the lamb chops in the 6 o'clock position on each plate with the bones overlapping the sautéed vegetables. Garnish with the fresh parsley.
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© 1998 Ronald Florence Last modified: Sat May 23 16:51:17 EDT 1998