Eye for a Recipe

I like this new find from Canadian Living’s The Barbecue Collection because it includes a recipe for homemade teriyaki sauce. Most ready-made sauces contain additives, preservatives, artificial colours and artificial flavours, so they are off-limits in our house. You can make the sauce in advance and then use it in the marinade for the lamb chops.

To avoid additives and preservatives in this recipe, use homemade chicken stock or an all-natural brand, such as Imagine. Use tamari instead of soy sauce, an orange juice concentrate that is 100% pure and an additive-free mirin, such as Kikkoman Aji-Mirin. I served these delicious chops with grilled fingerling potatoes and green beans sauteed with summer savory.

Teriyaki Sauce

Ingredients:

¾ cup chicken stock or vegetable stock

½ cup soy sauce

1/3 cup mirin (Japanese sweet rice wine)

2 tbsp granulated sugar

3 slices gingerroot

2 tbsp cold water

1 tbsp cornstarch

Preparation:

In saucepan, stir stock, soy sauce, mirin, sugar and gingerroot. Bring to boil. Reduce heat; simmer for 20 minutes or until reduced by about half. Whisk water with cornstarch; add to pan and cook, stirring, for about 2 minutes or until thick enough to coat back of spoon. Discard ginger. Let cool.

Lamb Chops

Ingredients:

1/3 cup teriyaki sauce

2 tbsp thawed orange juice concentrate

1 tbsp minced gingerroot

2 tsp grated orange rind

1 garlic cloves, minced

¼ tsp salt

Pinch pepper

12 lamb loin chops, ¾ inch thick (2 lbs)

2 green onions, sliced

Preparation:

In large bowl, combine teriyaki sauce, orange juice concentrate, ginger, orange rind, garlic, salt and pepper. Add lamb, turning to coat. Cover and marinate in refrigerator for 4 hours, or up to 24 hours. Reserving marinade, place chops on greased grill over medium-high heat; brush with marinade. Close lid and cook for 3 to 5 minutes per side for medium-rare or until desired doneness. Serve sprinkled with green onions.

From Canadian Living’s The Barbecue Collection