Dory our cook in Manila taught me this marinade that she used for baked chicken wings. I like it so much it is my go-to marinade for lamb, beef and fish when I want something simple and flavorful. It has soy sauce but its taste is not overwhelming. The marinade just enhances the flavor of the different meat and fish.
The trick, Dory said, is to bruise and chop the garlic and then pour oil over it. Then let it sit for a minute to bring out its aroma. Smell it…it’s heavenly. Then in goes the soy sauce and a half teaspoon of sugar. When it broils or roasts, the sugar helps brown the food.
When broiling or grilling this lamb, I pulverize the garlic with a garlic press so that I don’t get irregular, bigger pieces of garlic that may burn on the meat.
You can marinate a whole rack of lamb but I prefer to cut the chops into individual pieces and marinate each piece separately so the flavor is on all the exposed surfaces of the meat.
Broiled Lamb Chops in Garlic Soy Sauce Marinade
Serves 4-6
Preparation time: 8 minutes
Cooking time: 15 minutes
2 racks of lamb
Marinade
2 cloves of garlic, pressed
1 tablespoon vegetable oil
1½ tablespoons soy sauce
½ teaspoon sugar
Move oven rack to about 4 inches from heating element for broiling.
To separate and slice chops off the rack of lamb, cut through the meat between the the first and second bones until knife hits the the backbone. Wiggle the knife around and you will find a crack in the backbone which will allow you to slice your knife through it easily to to cut off the first chop. Continue to slice off rest of chops on both racks. Each rack has 8 bones. Set chops on a large baking sheet lined with aluminum foil.
In a small bowl, place garlic and add oil. Leave for about a minute. Add soy sauce and sugar and stir to blend.
Spoon marinade on to each piece of lamb and rub it so that it seasons the whole chop. Place chops in one layer on baking sheet.
Broil on high for 7 minutes , or until meat is lightly singed. Turn chops over and broil other side for another 7 minutes. Remove immediately from baking sheet on to serving platter and serve immediately.
Accompaniments
–Serve with mint jelly
