Name: MYAZU Riyadhs Yaki Lamb Chops Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 pcs lamb rib chops (Frenched), about 1" thick; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (neutral oil) for searing; 1 cup soy sauce (regular or low-sodium); 1 cup mirin; 0.25 cup sake; 0.25 cup dark brown sugar; 1 tbs fresh ginger, peeled and smashed; 2 pcs garlic cloves, smashed; 2 pcs scallion whites (optional), cut into large pieces; 1 tsp cornstarch (optional, slurry); 1 tbs cold water (if using slurry); 1 cup plain Greek yogurt (full-fat); 1.5 tbs yuzu juice (or substitute: 1 part lemon + 1 part lime); 1 tsp honey; 0.5 tsp finely grated lemon zest; 0.25 tsp toasted sesame oil; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (white or mixed); 2 tbs finely sliced scallions (green parts); 0.25 tsp shichimi togarashi or crushed red pepper (optional); 2 pcs lemon wedges

Method

Lamb & Marinade

Bring chops to temperature

Remove lamb chops from refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels.

Season both sides of the lamb chops evenly with kosher salt (about 1/4 tsp per chop) and freshly ground black pepper. Let rest while you make the glaze and yogurt.

Preheat a heavy cast-iron skillet or grill to medium-high heat. Add 1–2 tablespoons vegetable oil and heat until shimmering but not smoking.

Yakitori Glaze

Make the glaze

In a small saucepan combine soy sauce, mirin, sake, dark brown sugar, smashed ginger, smashed garlic and scallion whites. Bring to a gentle boil over medium heat, then reduce to a simmer.

Simmer uncovered until slightly reduced and syrupy, about 12–15 minutes. Skim any foam or impurities from the surface with a spoon.

For a glossier, thicker glaze (optional), mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk slurry into the simmering glaze and cook 1–2 more minutes until thickened. Remove from heat, discard ginger, garlic and scallion pieces, and cool slightly. Keep warm.

Yuzu Yogurt

Prepare the sauce

In a small bowl whisk together Greek yogurt, yuzu juice, honey, lemon zest, toasted sesame oil, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve.

Cook & Finish

Sear the chops

When skillet or grill is very hot, add the lamb chops in a single layer without crowding (work in batches if needed). Sear 2–3 minutes on the first side without moving to develop a deep brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time +/- 1–2 minutes depending on thickness and desired doneness.

During the last 60–90 seconds of cooking, brush a generous spoonful of warm yakitori glaze over the top of each chop. Flip once and glaze the other side briefly so the sugars caramelize but do not burn. Remove chops to a cutting board and tent loosely with foil; rest 5 minutes (carryover will bring them to target temp).

While chops rest, return any leftover glaze to the skillet and warm briefly to a brushable consistency. If glaze is too thick, add 1–2 tsp hot water and whisk.

Plate: smear a spoonful of yuzu yogurt on each plate or serve as a pool. Arrange lamb chops over the yogurt. Spoon additional glaze over the chops, sprinkle toasted sesame seeds and sliced scallions, and finish with a light dusting of shichimi togarashi if using. Serve with lemon wedges on the side.

Serving & Leftovers

Serve immediately while warm. Leftover glaze can be refrigerated up to 5 days; yogurt up to 3 days. Reheat glaze gently before using; reheating chops in a 300°F/150°C oven for a few minutes preserves juiciness.