Grilled Lamb Chops with Whole Peppercorn Doenjang Glaze

Steps

1. 1

   Trim the lamb chops, score with a knife, and season with salt.

2. 2

   Crush the whole peppercorns with the back of a knife and separate the scallions into white and green parts.

3. 3

   Sear the lamb chops on both sides in a coated pan until golden brown (add oil as needed).

4. 4

   In the same pan used for the lamb chops, toast the crushed peppercorns to release their aroma.

5. 5

   Add olive oil and sauté minced garlic, the white parts of scallions, and doenjang, then add white wine and reduce to one-third.

6. 6

   Add water and coin stock, reduce again to one-third, then finish with unsalted butter and the green parts of scallions.

7. 7

   Plate the lamb chops and drizzle with the whole peppercorn doenjang glaze to serve.