Brined Lamb Chop In Sesame Ginger Alderwood Salt

Have you ever tasted brined meat? Trust me, once you taste one, you will never cook or grill without brine or even marinate first. You can't imagine how well the seasons go all the way deep into the center of the meat, so juicy! Oh my ..It's really beyond!

I delivered this lamb with a unique taste of ginger sesame sauce along with alderwood salt, making it more earthy with slightly spicy from the fresh ginger. My advice, just try it!

My own original recipe.
Prep Time: 10 minutes / Cook Time: 15 minutes

Ingredients:

6 lamb chop or T-bone
3 cups chicken broth or regular water
1/2 tbsp crack black pepper
1/2 tbsp chili flakes
4 bay leaves
5 cloves of cracked garlic
1 teaspoon dried oregano
olive oil
Salt as enough

For the drizzle:

1 thumb size of fresh ginger
1/8 sesame oil
1/2 teaspoon alderwood salt or regular salt

Method:

In a bowl or zipper lock bag, mix all the ingredients and refrigerate for at least 2 hours (for the best taste, brine it overnight). Make sure that the lamb is covered. Take out the lamb and dry it up with a paper towel and rub with some olive oil.

Heat the griller (or regular frying pan) and grill the lamb, turn when when it's brown. Transfer into the oven for 15 minutes (or less if you prefer medium rare) over 350 degrees.

Finely chop the ginger and mix with the alderwood salt. Heat a clean frying pan and heat the sesame oil until it's really hot then pour it into the ginger salt.

Arrange the lamb and drizzle with some ginger sesame oil.

Alderwood Salt.