Cider-Glazed Lamb Chops

Ingredients

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  24 oz or 680g

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  3 tbsp or 45g

• Garlic

  Raw

  2 tbsp or 17g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Ginger root

  Raw

  2 tbsp or 12g

• Apple Cider

  Musselman's

  8 fl oz or 100g

Directions

1. Mince the garlic and finely chop the scallion.
2. In a small saucepan, boil the cider, ginger, garlic, soy sauce, vinegar, and honey until reduced to about 1/4 cup, approximately 10 to 12 minutes. Allow to cool completely and reserve 2 tablespoons of the glaze for drizzling.
3. Preheat the broiler.
4. Pat the lamb chops dry and sprinkle with 1/2 teaspoon of salt. Arrange on the rack of a broiler pan and brush the top of the chops with half of the glaze. Broil 3 to 4 inches from the heat for 3 minutes.
5. Turn the chops over and brush with the remaining glaze, then broil for an additional 3 to 4 minutes for medium-rare. Transfer the chops to a plate, drizzle with the reserved glaze, and let stand for 5 minutes. Sprinkle with scallion before serving.

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