Asian-Inspired Double-Cut Lamb Chops with Ramen

It’s time to get creative with a rack of lamb! So grab a package of ramen, Asian sauce, and some Cowboy Cherry Brand Smoking Wood Chips, and let’s grill Asian-Inpired Double-Cut Lamb Chops with Ramen!

Thank you Cowboy Brand Charcoal for sponsoring this Valentine’s Day or any day post!

They say lamb is for lovers; that’s why lamb recipes pop up around Valentine’s Day! However, after 48 Valentine’s dinners with my hubby, I knew a new, flavorful fun way of serving lamb was on the love menu.

So I got to thinking, Hubby loves ramen, and I do too. Plus, an energizing presentation delivers an extra hug of love. In contrary, I just felt so old with the thought of serving the typical herb crusted 8-rib rack of lamb! So I got to wondering if an Asian inspired Valentine’s dinner could couple up with lamb. Would it be sensationally enough to celebrate #LoveDay? I did find my answer!

You will find the answer too when you make Asian-Inpired Double-Cut Lamb with Ramen!

WHY THIS RECIPE WORKS

• An 8-rib rack of lamb is indeed delicious yet cooking it whole presents a problem; the center can be underdone while the end chops are over cooked. Therefore by cutting the rack into 2-rib portions, also known as double-cut lamb chops, we cooked the lamb evenly.
• In contrast, choosing a double-cut lamb chop over a 1-rib lamb chop will give the chop longer on the grill to develop a delicious charred crust. l
• Cooking lamb chops using a method called two-zone cooking which means the grill has a hot side and a cool side results in a fabulous well infused with smoke lamb chop that is juicy.
• Creating an indirect zone is as easy as not placing hot coals underneath the grill grate on one side.
• Another indirect zone method is to insert a deflector plate and rack right above the hot charcoal. Consequently, the hot zone, known as a direct zone, has a grate directly above the charcoal. By grilling with the two-zone method you will be serving smoky tender lamb chops without burning the outside.

COOKING TIP

Speaking of eliminating burnt lamb chops and charring to perfection, here’s a tip! Grill the lamb on a hot cast iron griddle over direct heat. Cast iron is a key to searing to perfection, and it reduces potential flare-ups! However, don’t leave the lamb chops on the cast iron after transferring it to indirect heat. That skillet is blazing hot and will over cook the lamb. Simple place the lamb chops on the grate, above the indirect zone, until they have reached your desired serving temperature. I like my lamb chops at 133°F!

YOU HAVE CHOICES WITH COWBOY® BRAND CHARCOAL

Cowboy® Brand offers a variety of charcoal and smoking wood options that pair well with your double-cut lamb chops. Here are just a few:

1. Hardwood Lump Charcoal. Cowboy® Lump Charcoal provides a balanced smoky flavor without dominating lamb. It’s a versatile choice that works well with various seasonings and marinades. I love cooking lamb with Cowboy® Oak and Hickory Lump Charcoal!
2. Cowboy® Charcoal & Hickory Barbeque Pellets: For a bolder hickory flavor, these pellets can infuse your lamb chops with a strong, smoky punch. Check out Cowboy’s Hickory or Applewood Pellets!
3. When you need a quick long-lasting heat then grab a bag of Cowboy® Hardwood Briquets: There is no fillers, chemicals, or additives in Cowboy brand briquets! Other standard briquets contain “coal and chemical” ingredients, as well as fillers like limestone. I love cooking with Cowboy® Garlic & Onion Hardwood Briquets because they are made with hardwood charcoal blended with real onion and garlic; less chopping for me!
4. Cowboy® Smoking Wood Chunks: When it comes to smoking lamb with wood chunks here are my favorites: Cherry, Pecan, Hickory, Apple, and Mesquite. Give them a try and let me know what your favorite is!
5. Cowboy® Charcoal Smoking Wood Chips: Applewood provides a milder, sweeter smoke that pairs well with the lamb’s natural flavor. It’s a good choice if you prefer a more subtle smoke infusion. I love cherry and pecan too! Cowboy Brand wood chips are a perfect way to smoke this recipe in your gas grill.

INGREDIENTS  FOR SMOKING DOUBLE-CUT LAMB CHOPS

Lamb Chops

Feel free to tweak this recipe for other cuts of lamb chops! Seriously, any cut of lamb chop tastes delicious with a kiss of smoke when served on ramen. After all, the best cut of lamb chop for you will depend on your personal preferences!

I love the little sirloin lamb chops sold at Costco, and they would cook well in this recipe. However, double-cut lamb chops from a rack of lamb will always be my number one choice. Here is some info on the variety of lamb chops to help you select the right lamb chop for your smoking and grilling adventures.

Cuts of Lamb Chop

• Rib chops: These are the most classic and iconic lamb chops, cut from the rack of lamb between the shoulder and loin. Recognizing rib chops is easy just look for their T-shaped bone. Indeed smoking rib chops will definitely deliver a bite that delivers tenderness and rich flavor.
• Loin chops: Lamb chops that come from the lamb’s loin, which is a lean and flavorful muscle. They are slightly less tender than rib chops but still very delicious.
• Sirloin chops: Coming from the sirloin, these chops are slightly tougher muscle than the loin. Specific methods that add moisture, such as braising or stewing work well.
• Shoulder chops: A shoulder chop comes from the lamb’s shoulder, which is a well-used muscle with a strong flavor. Once again, shoulder chops are at their best when cooked low and slow methods, such as braising or stewing.
• Butterfly chops: Butterfly 2 chops to create a larger piece of lamb then quickly grilling for a quick dinner.
• Frenched chops: A lamb chop that has had fat and some of the bone removed, leaving a clean “lollipop” shape.

Marinade Tips

Why should you marinade? To brighten the flavor of the lamb, decrease the gaminess, and to tenderize the lamb before infusing with smoke. Making a lamb marinade is as simple as whisking olive oil, shallots, garlic, spices, and fresh herbs. Although if you want to add an Asian flavor then brighten the marinade with fresh ginger or lemongrass, and boost the umami with soy sauce or coconut aminos. Throw in a splash of lemon and vinegar to help balance out the fattiness of the meat. And a pop of sugar to bring it all together. Please feel free to tweak my marinade recipe!

Teriyaki Sauce: If you don’t want to make my marinade there are a few on the market that get my approval! My favorite is Mezzetta Kona Coast Marinade and Grilling Island Teriyaki. In addition, Soy Vay Veri Veri Teriyaki Marinade & Sauce is ab extremely tasty marinate and sauce; buy either at a local grocery store. In this recipe, I toss Mezzetta Teriyaki with the ramen noodle. So delicious!

Marinade Ingredients and Substitutes

Brown Sugar: I use light brown sugar however raw sugar, coconut sugar, or dark brown sugar are delicious too.

Freshly Chopped Garlic: I know, 1/3 cup is a lot of garlic to chop! But it’s simple to do, Chop about 10 large garlic cloves, in a mini food processor or a food grater.

Fresh Grated Ginger: I highly suggest fresh but if it isn’t possible the tube of ginger in the produce section is okay. Peel an inch of ginger, and use your grater, or roughly chop and chop it in the food processor with the garlic.  

Green onions: If you don’t have green onions in your fridge, a white onion will substitute!

Soy sauce: Yes, low sodium is fine. In comparison, Tamari Sauce is a healthier along with Coconut Aminos.

Spices: Ground coriander brings over all balance and depth while Chinese Five Spice Powder brings a hint of anise. If you don’t have either of these spices I suggest adding more teriyaki sauce. Crushed Red Chili Pepper adds that touch of heat but grated jalapeño will do the same as well as a splash of sriracha sauce.

Ramen

Ramen: I selected a 17 ounce package of ramen that had 3 individual noodle pouches with 3 soup base packets. I used all of the noodles and only 1 soup base. I did this because I didn’t want the noodles to have strong flavor because the recipe instructed for the addition of teriyaki sauce.

ASIAN INSPIRED DOUBLE-CUT LAMB CHOPS SIDE DISHES

Asian dishes and Hawaiian dishes have the same or similar ingredients. Therefore my Hawaiian Rice with Pineapple would be a delicious side-dish for Asian Double-Cut Lamb Chops! This dish would be delicious with chunks of lamb replacing the pork; lamb leftover inspiration!

Stir Fried Rice

Forbidden Rice

Garlic Bok Choy

Asian Coleslaw

Sweet Potato Ribbons

Vegetable Stir Fry

HOW TO MAKE DOUBLE-CUT ASIAN LAMB CHOPS

PREPARE THE LAMB

1. Score the rack of lamb on the fatty side.
2. Cut the rack of lamb into 2-rib portions.
3. Whisk the marinade in a 13×9” glass baking dish.
4. Place the lamb chops into the marinade and flip them over a few times to generously coat.
5. Marinade the lamb chops for 2 hours, flipping them over at least once.

SOAK and TOSS THE RAMEN

1. Soak about a pound of ramen in chicken broth or in the broth the ramen came with for 10 minutes, and drain.
2. Toss with 1 cup chopped red bell pepper, 1/3 cup chopped green onions, and 1/4 herbs or combination of herbs of choice. I love mint, basil, and cilantro with Asian noodles.

SET UP GRILL FOR TWO-ZONE COOKING

1. Fill the bottom of a charcoal grill with Cowboy Hardwood Oak & Hickory Lump Charcoal or Cowboy All Natural Lump Charcoal, and ignite with 2 Cowboy Firestarters.
2. Set up for two-zone cooking with a deflector plate and rack on one side. If you do not have deflector plates, set up two-zone cooking by filling one side of the firebox with charcoal and leaving the other side without charcoal.
3. Set your grill or smoker for 375°F two-zone cooking. About 8 minutes before cooking the lamb, place a griddle over the direct cook zone.

CHAR THE LAMB

1. Once the griddle is extremely hot, sear the lamb on all sides. This process takes about 5 minutes per side (fatty edge side, 1st cut side, and 2nd cut side). 
2. After charring the lamb on the 3 sides mentioned above it should reach at least 120°F. At that point, transfer the lamb over to the indirect cook zone.

SAUTÉ  THE RAMEN

1. As soon as the lamb is transfers off the griddle, quickly sauté the ramen with aromatics.
2. Add about 3 tablespoons of teriyaki or Asian sauce of choice to the noodles why stir-frying. This process takes less than 5 minutes.

TO SERVE

1. Remove the lamb from the grill once the internal temperature of the lamb reaches 128° to 133°F.
2. Allow the lamb to rest for at least 10 minutes before slicing into single ribs.

In closing, Cowboy Brand Lump Oak and Hickory Charcoal infused Smoked Asian Lamb with Ramen Noodles, in such a scrumptious way to cook and share a Valentine’s Dinner with a loved one. Don’t forget to serve chopsticks for extra fun eating the grilled ramen eating! Happy Valentine’s Day to YOU!