French Trimmed Lamb Ribs With Shishito Peppers
French Trimmed Lamb Ribs With Shishito Peppers
- marinade
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger (grated)
- 1/4 cup low-sodium soy sauce
- 2 Srong Onions (finely chopped)
- 2 tablespoons seasoned rice wine vinegar
- creamy parmesan sauce
- 2 tablespoons Kewpie mayonnaise (or your favorite mayo)
- fresh cracked black pepper (to taste)
- 1/4 cup finely grated parmesan cheese
- 1/2 cup ranch dressing
- Preparation
- Combine soy sauce, rice wine vinegar, garlic, ginger, scallion, and sesame oil to create marinade. Add lamb and coat fully. Marinate for 30-35 minutes. Whip together dipping sauce by combining ranch, mayonnaise, Parmesan cheese, and cracked black pepper. Stir until smooth and creamy.
- Cooking/Assembly
- Preheat grill and brush the smooth side of a griddle with olive oil. Lay lamb down evenly and sear for a few minutes on each side until golden-brown crust forms. Create a small coal bed on grill and place shishitos directly on hot coals. Let them blister and char slightly, turning as needed with long tongs.
- Finishing
- Give lamb a final baste with leftover marinade, picking up bits of ginger, garlic, and scallion. Plate lamb alongside blistered shishito peppers and serve with creamy parmesan dipping sauce.
Don't overwork the shishitos - let the skins blacken and puff naturally. The uniform thickness of the lamb ensures even cooking.
Storage: Best served immediately, leftover lamb keeps 2 days refrigerated
Nutritional Notes: High protein, contains dairy