Cider-Glazed Lamb Chops

Ingredients

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Lamb rib

  Domestic, separable lean only, trimmed to 1/4" fat, choice, raw

  2 ⅔ lb or 1.21kg

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  3 tbsp or 45g

• Garlic

  Raw

  2 tbsp or 17g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Apple juice

  Frozen concentrate, unsweetened, diluted with 3 volume water, with added ascorbic acid

  1 cup or 239g

Directions

1. Mince garlic. Finely chop scallion.
2. Boil apple juice, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
3. Preheat broiler.
4. Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.