Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri
A Tokyo-meets-Oaxaca grilling masterpiece. Frenched lamb chops are rapidly marinated in a fermented paste of yuzu kosho and earthy ancho chile, then hit with extreme heat to render the fat, served alongside an herbaceous shiso-cilantro chimichurri.
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Timeline
Ingredients
- 8 pieces lamb rib chops(Frenched, about 1-inch thick)
- 2 tbsp green yuzu kosho(Japanese fermented citrus-chili paste)
- 1 tbsp ancho chile powder(Adds a mild, smoky-sweet base note)
- 1 tbsp soy sauce(For umami and caramelization)
- 4 tbsp olive oil(Divided (1 tbsp for marinade, 3 tbsp for chimichurri))
- 3 cloves garlic(Finely minced)
- 10 leaves fresh shiso leaves(Finely chopped (green shiso preferred))
- 1/2 cup fresh cilantro(Finely chopped, stems included)
- 2 tbsp rice vinegar(Unseasoned)
- 1 tsp toasted sesame oil(Just a drop for nutty depth)
- 1 medium shallot(Finely minced)
Instructions
- 1
In a small bowl, mix together 2 tbsp green yuzu kosho, 1 tbsp ancho chile powder, 1 tbsp soy sauce, and 1 tbsp olive oil to form a thick, potent paste.
5 min
Tip: Yuzu kosho is naturally very salty, so you won't need to add any additional salt to this marinade.
- 2
Pat 8 pieces lamb rib chops completely dry with paper towels. Rub the marinade evenly over all sides of the chops, pressing it into the fat caps.
5 min
Tip: Drying the meat first ensures the oil-based marinade adheres and doesn't steam on the grill.
- 3
Leave the coated lamb to marinate at room temperature. The salt in the yuzu kosho acts as a rapid dry-brine.
30 min
Tip: Do not exceed 1 hour. The intense enzymes and acidity in yuzu kosho will start to chemically "cook" and cure the lamb if left too long.
- 4
While the lamb marinates, prepare the chimichurri. In a medium bowl, combine the finely chopped 10 leaves fresh shiso leaves, 1/2 cup fresh cilantro, 1 medium shallot, and 3 cloves garlic. Stir in the remaining 3 tbsp olive oil, 2 tbsp rice vinegar, and 1 tsp toasted sesame oil.
10 min
Tip: Letting the shallot and garlic sit in the rice vinegar for a few minutes before adding the oil helps mellow their harsh bite.
- 5
Fire up your grill to medium-high heat, or preheat a heavy cast-iron skillet until it just starts to smoke.
15 min
Tip: You want intense, direct heat. We need to render that lamb fat and caramelize the soy sauce quickly.
- 6
Place the lamb chops on the hottest part of the grill. Sear undisturbed for 3-4 minutes per side to achieve a medium-rare internal temperature (about 130°F / 54°C). Stand them up on their fat caps for 1 minute at the end to render the edge fat.
8 min
Tip: Watch for flare-ups! Lamb fat dropping onto coals will ignite quickly.
- 7
Transfer the chops to a clean cutting board or resting rack.
5 min
Tip: Resting allows the muscle fibers to relax and retain those precious, spicy juices.
- 8
Arrange the lamb chops on a platter and spoon the vibrant shiso chimichurri generously over the top.
2 min
Tip: Serve immediately while the meat is warm and the herbs are fresh.
Chef's Notes
I've always found lamb to be a brilliant canvas for aggressive flavors. In this dish, we're taking the fermented, citrus-chili punch of Japanese green yuzu kosho and crashing it into the earthy, mild smoke of Mexican ancho chile. The salt and acidity in the yuzu kosho act as a rapid dry-brine—penetrating the lamb fat in just 30 minutes, while its fermented enzymes tenderize the meat. The ancho provides a dark, fruity base note that prevents the bright citrus from being too shrill. When hit with blistering heat, the soy caramelizes and creates a crust that perfectly bridges Tokyo and Oaxaca. A 30-minute marinade here is exactly what you want; anything past 2 hours and the yuzu kosho will actually start to cure the meat, changing its texture entirely.
Frequently Asked Questions
How long does Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri take to make?
Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri takes about 28 minutes total. That includes 20 minutes of prep and 8 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri?
The main ingredients are: lamb rib chops, green yuzu kosho, ancho chile powder, soy sauce, olive oil, garlic, fresh shiso leaves, fresh cilantro, rice vinegar, toasted sesame oil, shallot.
What type of meal is Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri?
Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri is categorized as: dinner.
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