This past week of snow and below freezing temperatures has pretty much put paid to the herb garden this year 😦 However, the sage and rosemary are still fighting the good fight and I admire them for it, but they’re going down 😀 Winter has just begun and it looks like it’s not playing around.
I found 2 lamb chops in the freezer labeled generically, “U.S.A.” Vague and questionable provenance I call it. Because I haven’t s-hooked anything in a long time, I thought it would be a challenge to try this with the chops in an overnight char sui marinade. Would they “char” without overcooking and drying out? Of course I didn’t expect pink, but hoped for maybe only 1 step above that.
S-hooking is such a cool method of hanging pieces of meat from the oven racks. My husband invented it 🙂
I wavered between a high broil or a very hot oven and finally went with the broil. Good choice. The meat did char, the fat was crisp and the meat was still juicy though not pink.
I briefly wished for Japanese hakurei turnips but the variety I found was local, not too big and just fine for my purpose. This was a good opportunity for me to use the leftover 1/2 bell pepper and saran wrapped packages of partially chopped onion.
I adore turnips prepared like this but I also adore onions, garlic and bell pepper 🙂
Lesson learned? You can probably s-hook anything 😀
Char Sui Lamb Chops
Char sui sauce in a jar
Thickly slather the chops with the sauce, place in a zip lock bag, add 2-3 tbsp water and squish around. Refrigerate overnight. Reserve the marinade sauce.
S- hook the chops, on the top rack in the oven with a pan on the bottom rack to catch the fat and juices. Broil on high for 15 minutes, basting half way with the reserved marinade.
1 tbsp olive oil
1 tbsp butter
4 medium sized turnips, peeled and cubed
Salt and pepper
1/4-1/2 red or green bell pepper, diced
1/2 medium onion, chopped
Dab of butter
2 cloves garlic, chopped
2 tbsp rice vinegar
2 tbsp chicken broth
2 bay leaves
Heat the oil and butter in a skillet, add the turnip cubes, salt and pepper and lightly brown. Remove the turnips and set aside. Add the bell pepper, onion and garlic to the pan with a dab of butter and saute until the vegetables are soft. Stir in the turnips, rice vinegar, chicken broth and bay leaves. Bring to a boil, cover and steam for 5 minutes.