Mesquite Grilled Lamb Rib Eye Chops (燒烤豆科灌木肉眼羊扒, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Juk6 Ngaan5 Joeng4 Paa4)

This is probably the most basic method to wood smoke (mesquite, in this case) lamb rib eye chops on a grill. There’s no marinating involved – just take the lamb rib eye chops out of the refrigerator one hour before grilling, coat with oil, salt or Lawry’s seasoned salt, and pepper, and then grill. The flavor is also at its most basic – just lamb and wood smoke (in this case mesquite). This method was also used for pork in this recipe: Grilled Hickory Smoked Rib Eye Pork Chops.

Enjoy!

Grilled Sriracha Capsicum Lamb Ribs (燒烤紅油辣椒是拉差香甜辣椒醬羊扒, Siu1 Haau1 Hung4 Jau4 Laat6 Ziu1 Si6 Laai1 Caa1 Hoeng1 Tim4 Laat6 Ziu1 Zoeng3 Joeng4 Paa4)

This recipe uses lamb chops marinated overnight with spicy chili oil and Sriracha, together with a pepper and star anise spice mix. This recipe is very similar to the Grilled Oyster Sauce Capsicum Lamb Chops (燒烤紅油辣椒蠔油羊扒, Siu¹ Haau¹ Hung⁴ Jau⁴ Laat⁶ Ziu¹ Hou⁴ Jau⁴ Joeng⁴ Paa⁴) recipe. I use a bottled spicy chili oil that has ground bits of chili made by Ming Teh Food, but you can use any chili oil that’s readily available at your local Asian market. Combining the chili oil with Sriracha produces a spicy and tasty combination when the lamb chops are grilled. Lamb chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience. The trick is to quickly grill both sides of the lamb over a very hot fire before smoking.

Enjoy!

Black Bean Chili Oil Lamb with Squid (黑豆辣椒油魷魚羊肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Jau4 Jyu4 Joeng4 Juk6)

Here’s another lamb stir fry dish using meat from the lamb loin chop. This recipe uses black bean chili oil and cooked squid. Cooked squid is occasionally available at my local Asian market, so I buy it whenever I see it. Fresh or frozen squid can be substituted (you’ll have to clean the fresh squid yourself) if cooked squid is not available. The pairing of meat and seafood is a classic Chinese dish combination.

More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a lamb T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Slow Cooker Curry Lamb, Lentil, and Cauliflower Stew (燉咖哩兵豆椰菜花羊肉, Dan6 Gaa3 Lei1 Bing1 Dau6 Je4 Coi3 Faa1 Joeng4 Juk6)

This was more of an experiment when I made this dish. I purchased lamb stew meat and wanted to make a lentil curry in the slow cooker. Usually the lentils are cooked aside from the lamb stew, but I wanted to see if I could just use the slow cooker to make the dish all at once. I was afraid that the lentils would disintegrate if cooked for a long time in the slow cooker. It turns out that the lentils didn’t disintegrate, but the cauliflower became mushy after 8 hours of cooking. So I’ve reduced the cooking time to 6 hours in the recipe to reflect this. Otherwise, the stew was easy to make and has an Asian taste due to the lamb marinade used in the curry. You can easily omit marinating the lamb and just add the lamb to the slow cooker to save a step (and time).

Enjoy!

Doubanjiang Bitter Melon Lamb (辣豆瓣酱苦瓜羊肉, Laat6 Dau6 Faan6 Zoeng3 Fu2 Gwaa1 Joeng4 Juk6)

Here’s another lamb stir fry dish using meat from the lamb loin chop. This recipe uses Doubanjiang, which is a spicy fermented paste made from broad beans, and bitter melon. When Doubanjiang is used, the sauce is usually “dry”, so you want it to cling to the ingredients with little or no sauce. The dish is made “backwards”, with the vegetables being cooked first, and the lamb with the previously stir fried Doubanjiang last.

More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Fermented Red Bean Curd Lamb Clay Pot (砂煲南乳羊肉, Saa1 Bou1 Naam4 Jyu5 Joeng4 Juk6)

This clay pot recipe uses lamb with fermented red bean curd and bean curd sticks. The combination is a classic Chinese dish and now that I have a clay pot, cooking the dish is just a matter of assembling the ingredients. I bought a clay pot recently and used it to make this dish. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot.

Lamb stew meat was available at my local market, which usually is lamb shoulder or leg meat already cut into pieces. Purchasing already cut lamb meat saves a step in the preparation of this dish. The lamb is placed into the clay pot after being marinated, although if you’re in a hurry, marinating the meat can be skipped. Since the lamb meat is in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by using a slow cooker. Another method to make this dish is to put cut cabbage or lettuce on the bottom of the clay pot before adding all the other ingredients. You will typically see this preparation when at restaurants. The clay pot is used as the serving dish and keeps the contents hot.

Enjoy!

Hot Bean Sauce Fuzzy Melon Lamb with Shredded Pickled Radish (辣豆辦醬榨菜大王節瓜羊肉, Laat6 Dau6 Faan6 Zoeng3 Zaa3 Zoi3 Daai6 Wong4 Zit3 Gwaa1 Joeng4 Juk6)

Here’s another lamb stir fry dish using meat from the lamb loin chop. Shredded pickled radish is added for a textural and taste contrast. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Szechuan Peppercorn Lamb (花椒羊肉, Faa1 Ziu1 Joeng4 Juk6)

A dry rub was used to marinade the lamb for this recipe using Szechuan peppercorns, cumin, black pepper, and dried Japones (Japanese) chilies. Most, if not all, of my previous stir fry recipes used a wet marinade. The dry marinade gives the lamb a spicier result in the finished dish. The amount of the sauce was also reduced from the normal amount used in my stir fry dishes.

I used thinly sliced lamb loin chops to make this dish. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Black Bean Garlic Sauce Snow Pea Lamb (蒜蓉豆豉醬荷蘭豆羊肉, Syun3 Jung4 Dau6 Si6 Zoeng3 Ho4 Laan4 Dau6 Joeng4 Juk6)

Here’s another lamb dish using lamb loin chop meat. I used this cut of meat in two previous recipes: Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Fu⁶ Zuk¹ Joeng⁴ Juk⁶) and Black Bean Chili Oil Snow Pea Lamb Chow Mein (黑豆辣椒油荷蘭豆羊扒炒麵, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Ho⁴ Laan⁴ Dau⁶ Joeng⁴ Paa⁴ Caau² Min⁶). More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

Enjoy!

Black Bean Chili Oil Snow Pea Lamb Chow Mein (黑豆辣椒油荷蘭豆羊扒炒麵, Hak1 Dau6 Laat6 Ziu1 Jau4 Ho4 Laan4 Dau6 Joeng4 Paa4 Caau2 Min6)

Here’s another lamb loin chop meat recipe, this time using noodles. The dish is slightly spicy through the use of Laoganma brand’s Black Bean Chili Oil. As in the previous lamb loin chop meat recipe, Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak¹ Dau⁶ Laat⁶ Ziu¹ Jau⁴ Fu⁶ Zuk¹ Joeng⁴ Juk⁶), more common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder cut into 2-inch (5 cm.) pieces. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife.

Enjoy!

Black Bean Chili Oil Lamb with Bean Curd Sticks (黑豆辣椒油腐竹羊肉, Hak1 Dau6 Laat6 Ziu1 Jau4 Fu6 Zuk1 Joeng4 Juk6)

Lamb loin chop meat was used to make this tasty dish. More common (and cheaper) cuts of lamb can be substituted, such as lamb leg or shoulder. Lamb loin chops have two distinct pieces of meat separated by a bone as in a beef T-bone steak. The larger piece of meat is the loin and the smaller is the tenderloin. The two pieces of meat need to be removed from the bone, and then the loin and tenderloin pieces cut thinly using a very sharp knife. Meat from the lamb loin chop is very tender and even though there’s more work involved to prepare the meat for this dish, it’s worth the effort to make this dish if you can get the lamb loin chops for a decent price, otherwise use meat from the lamb leg or shoulder. You’ll need to purchase about 1½ lb. (750 g.) of lamb loin chops to get about ¾ lb. (375 g.) of meat after trimming.

 

Enjoy!

Grilled Red Wine Lamb Chops (燒烤紅酒羊扒, Siu1 Haau1 Hung4 Zau2 Joeng4 Paa4)

This is an easy to make grilled lamb chop recipe. The recipe uses the same marinade that was used in the Grilled Red Wine Turkey Wings (燒烤紅酒火雞翼, Siu¹ Haau¹ Hung⁴ Zau² Fo² Gai¹ Jik⁶) recipe. The marinade is very simple and consists mainly of soy sauce and red wine, ingredients that are easily obtainable. While I didn’t add black pepper for this recipe, the lamb chops are even tastier if the lamb is coated with freshly ground pepper before grilling (after discarding the marinade).

Enjoy!

Red Curry Lamb Stew (燉咖哩羊肉, Dan6 Gaa3 Lei1 Joeng4 Juk6)

Lamb stew meat was available at my local supermarket, so I couldn’t resist buying it to make a curry based dish. When lamb is pre-packaged and labeled as stew meat in the USA, the meat is usually cut from the leg. The convenience of pre-packaged lamb stew meat means that you can purchase the quantity of meat needed for a dish, rather than having to purchase a portion or whole lamb leg to cut into pieces. Using a one dish sized can of curry paste also serves to simplify making this dish. The curry paste is first stir fried and then the coconut milk is added before the rest of the ingredients. The dish actually cooks quite quickly and just about any set of vegetables can be used.

Enjoy!

Grilled Oyster Sauce Capsicum Lamb Chops (燒烤紅油辣椒蠔油羊扒, Siu1 Haau1 Hung4 Jau4 Laat6 Ziu1 Hou4 Jau4 Joeng4 Paa4)

This recipe uses lamb chops marinated overnight with a spicy chili oil and oyster sauce mixture. I use a bottled spicy chili oil that has ground bits of chili made by Ming Teh Food, but you can use any chili oil that’s readily available at your local Asian market. Combining the chili oil with oyster sauce produces a spicy and tasty combination when the lamb chops are grilled. Lamb chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience. The trick is to quickly grill both sides of the lamb over a very hot fire before smoking.

Enjoy!

Grilled Chili Garlic Sauce Lamb Chops (燒烤蒜蓉辣椒羊扒, Siu1 Haau1 Syun3 Jung4 Laat6 Ziu1 Joeng4 Paa4)

Lamb chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience. The trick is to quickly grill both sides of the lamb over a very hot fire before smoking. This recipe uses lamb chops marinated overnight with spicy chili garlic sauce mixture.

Enjoy!

Grilled Lemongrass Rosemary Garlic Lamb Rib Chops (燒烤檸檬葉迷迭香蒜羊扒, Siu1 Haau1 Ning4 Mung4 Jip6 Mai4 Dit6 Hoeng1 Syun3 Joeng4 Paa4)

The spice mixture used in the Grilled Apple-Oak Smoked Lemongrass Rosemary Garlic Turkey recipe was the basis for making a spice paste for lamb rib chops. The spice mixture – lemongrass, rosemary, and garlic - has dried red chilies added to give the lamb an added spicy kick to the taste. Lamb rib chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience.

Enjoy!

Black Bean Chili Sauce Cabbage Lamb Chow Mein (黑豆辣椒青椰菜羊肉炒麵, Hak1 Dau6 Laat6 Ziu1 Ceng1 Je4 Coi3 Joeng4 Juk6 Caau2 Min6)

I used brown beech mushrooms for the first time in a noodle dish. These mushrooms are also known as Shimeji (Hypsizygus tessellatus) mushrooms and are available at your local Asian market. The mushrooms are firm with a nutty taste. Any mushroom can be substituted if beech mushrooms are not available. This lamb noodle dish actually has a lot of texture to it, through the use of cabbage, bamboo shoots, and onions, and is similar to the Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng¹ Je⁴ Coi³ Joeng⁴ Juk⁶ Dou¹ Soek³ Min⁶) recipe, except for the addition of the black bean chili sauce.

Enjoy!

Hot Bean Sauce Snow Pea Lamb (辣豆辦醬荷蘭豆羊肉, Laat6 Dau6 Faan6 Ho4 Laan4 Dau6 Joeng4 Juk6)

Lamb and hot bean sauce are a really great combination in my opinion. The spiciness is tempered to a small degree by the addition of some black vinegar, so the sauce looks blacker than a sauce just made with hot bean paste. The idea is not to make a sour (as in hot and sour) dish, but to add a slight acidic flavor to accompany the spiciness.

 

Enjoy!

Grilled Beijing-Style Lamb Ribs (北京燒烤羊扒, Bak1 Ging1 Siu1 Haau1 Joeng4 Paa4)

This recipe uses the chili garlic sauce spice paste developed for the Beijing-Style Chicken Wings (北京鷄翼, Bak¹ Ging¹ Gai¹ Jik⁶) recipe. The spice paste also goes well with lamb rib chops and provides the spiciness present in the original recipe. The same strategy is used to cook the lamb ribs – quickly charring over hot coals piled high into one-half of the grill. The spicing of this recipe is similar to that used in the Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San¹ Goeng¹ Siu¹ Haau¹ Gai¹ Jik⁶) recipe. However, unlike the chicken wing recipe, lamb rib chops can be easily overcooked, so the fire must be very hot and the charring time as quick as possible.

 

Enjoy!

Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng1 Je4 Coi3 Joeng4 Juk6 Dou1 Soek3 Min6)

I published the Lamb Dough Sliced Noodles (小羊炒刀削麵, Siu² Joeng⁴ Caau² Dou¹ Soek³ Min⁶) recipe in an earlier post, but this has now become the recipe I use to make this dish. I was able to purchase a portion of a lamb leg (as opposed to a whole leg) to make this dish. While the lamb leg has some of the best potions of meat, you need to remove the skin, bone, excess fat, and sinew from the leg meat before cutting into pieces that can be stir fried.

 

The addition of cabbage is a fairly common ingredient to stir fried noodle dishes. For some reason, I never used cabbage in my noodle dishes, but now I try to use it whenever I have it available. The cabbage adds a good vegetable component and a nice crunchy texture to noodles dishes, as well as being a good visual addition. The list of ingredients is long for this recipe, and there’s some effort involved to stir fry all the ingredients, but the resulting dish is worth all the work.

 

Enjoy!