- ½ cup soy sauce
- ½ cup light brown sugar, packed
- 6 garlic cloves, minced
- 2-inch piece ginger root, peeled and grated
- 1 bunch scallions, trimmed and sliced
- ½ tsp. black pepper
- ½ tsp. red pepper flakes
- ¼ cup neutral oil, such as vegetable or canola
- 2 and ½ lbs. Frenched racks of lamb, cut into single chops
- 1 tsp. salt
- To make the marinade, whisk together the soy sauce, brown sugar, garlic, ginger, white and light green parts of the scallions (reserving the green tops as a garnish), red pepper flakes and black pepper in a large bowl. While whisking, slowly pour in the oil in a steady stream and whisk until combined.
- Place the lamb chops in a gallon-size freezer bag or a glass baking dish.
- Pour the marinade over the lamb chops and toss them so that each chop is coated with the marinade.
- Close the bag or cover the dish and refrigerate the chops for at least one hour and up to overnight.
- Just prior to cooking, remove the lamb chops from the marinade and brush off any excess. Season the chops with the salt.
- Heat a large nonstick or cast iron skillet over medium heat.
- Working in batches so as not to crowd the skillet, add 4 to 6 chops to the skillet.
- Pan-fry until nicely browned on the first side, about 2 to 3 minutes. Then turn and cook the chops on the second side until browned and cooked through to an internal temperature of 125 to 135°F, approximately 2 minutes. Repeat with the remaining chops.
- Garnish the chops with the green scallion tops and serve immediately.
*Serves 4 as a main course or 8 as an hors d’oeuvre.