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4
A perfect char and a sweet and savory glaze.
Author:Nate Lippy
8 lamb chops
Blackstone Steakhouse Seasoning
Olive oil
1 red bell pepper, julienned
1 head bok choy, split lengthwise
Sesame seeds (for garnish)
Sauce
¼ cup hoisin sauce
2 tbsp soy sauce
1 tbsp sriracha
1 tbsp honey
½ tbsp sesame oil
Lightly coat the lamb chops with olive oil and season on all sides with Steakhouse seasoning. Let rest for 10 minutes to allow the seasoning to set.
Place the bok choy halves directly over hot coals for about 10 seconds to get a quick char. Remove and roughly chop.
Heat a cast iron pan over the coals. Add a drizzle of olive oil, then the bok choy and red bell pepper. Cook 3–4 minutes over high heat, tossing occasionally. Move the pan to a cooler zone to keep warm.
Add more coals if needed and position the grill grate close to the heat for direct cooking.
In a small bowl, mix all sauce ingredients until well combined.
Cook the lamb chops over direct heat for 3–4 minutes per side, until about 90% cooked to your desired doneness.
Brush the sauce onto the lamb chops and continue cooking for about 30 seconds per side, flipping and glazing carefully to avoid burning.
Pour about ⅓ cup of the sauce into the pan with the bok choy and toss to coat.
To serve, plate the bok choy, top with 2 lamb chops, and garnish with sesame seeds and a drizzle of remaining sauce.
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