Hot Honey Lamb & Bok Choy

Directions

1. 1

   Lightly coat the lamb chops with olive oil and season on all sides with Steakhouse seasoning. Let rest for 10 minutes to allow the seasoning to set.

2. 2

   Place the bok choy halves directly over hot coals for about 10 seconds to get a quick char. Remove and roughly chop.

3. 3

   Heat a cast iron pan over the coals. Add a drizzle of olive oil, then the bok choy and red bell pepper. Cook 3–4 minutes over high heat, tossing occasionally. Move the pan to a cooler zone to keep warm.

4. 4

   Add more coals if needed and position the grill grate close to the heat for direct cooking.

5. 5

   In a small bowl, mix all sauce ingredients until well combined.

6. 6

   Cook the lamb chops over direct heat for 3–4 minutes per side, until about 90% cooked to your desired doneness.

7. 7

   Brush the sauce onto the lamb chops and continue cooking for about 30 seconds per side, flipping and glazing carefully to avoid burning.

8. 8

   Pour about ⅓ cup of the sauce into the pan with the bok choy and toss to coat.

9. 9

   To serve, plate the bok choy, top with 2 lamb chops, and garnish with sesame seeds and a drizzle of remaining sauce.