Hot Honey Lamb & Bok Choy
- Serves
- 4
A perfect char and a sweet and savory glaze.
Ingredients
- 8 lamb chops
- Blackstone Steakhouse Seasoning
- Olive oil
- 1 red bell pepper, julienned
- 1 head bok choy, split lengthwise
- Sesame seeds (for garnish)
- ¼ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp honey
- ½ tbsp sesame oil
Directions
- 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.
- Place the bok choy halves directly over hot coals for about 10 seconds to get a quick char. Remove and roughly chop.
- 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.
- Add more coals if needed and position the grill grate close to the heat for direct cooking.
- In a small bowl, mix all sauce ingredients until well combined.
- Cook the lamb chops over direct heat for 3–4 minutes per side, until about 90% cooked to your desired doneness.
- Brush the sauce onto the lamb chops and continue cooking for about 30 seconds per side, flipping and glazing carefully to avoid burning.
- Pour about ⅓ cup of the sauce into the pan with the bok choy and toss to coat.
- To serve, plate the bok choy, top with 2 lamb chops, and garnish with sesame seeds and a drizzle of remaining sauce.