Grilled Black Pepper Lamb with Jaew Sauce (Gae Yaang Jim Jaew)

Name: Grilled Black Pepper Lamb with Jaew Sauce (Gae Yaang Jim Jaew)
Prep time: 30 minutes
Cook time: 14-16 minutes
Total time: 12 hours
Yield: 4-6
Cuisine: Foodservice Recipes, Kitchen Cabinet
Ingredients: Marinade; 100g Kikkoman® Thai Style Chili Sauce; 50g Kikkoman® Soy Sauce; 10g Kikkoman® Sesame Oil; 10g black pepper; 5g kosher salt; 3g white pepper; 2 ½ lbs. lamb shoulder blade chops; Julienned sweet peppers and micro cilantro (garnishes); Nam Jim Jaew; 6 cherry tomatoes, halved; 5 large garlic cloves, roughly chopped; 2 red long hot chilies, roughly chopped; 2 large shallots, sliced; 2 tablespoons red pepper flakes; 50g Kikkoman® Soy Sauce; 1/3 cup concentrated tamarind paste; 3 tablespoons lime juice; 1 tablespoon sugar; 2 teaspoons kosher salt; 1 tablespoon chopped fresh cilantro; 2 fresh cilantro leaves, chopped; 2 green onions (green part only), sliced

Image for Grilled Black Pepper Lamb with Jaew Sauce (Gae Yaang Jim Jaew)

Yield

4-6

Prep Time

30 minutes

Cook Time

14-16 minutes

Total Time

12 hours

kikkoman products used:

No Preservatives Added Non-GMO Toasted Sesame Oil Gluten-Free Thai Style Chili Sauce

ingredients

Marinade
100g Kikkoman® Thai Style Chili Sauce
50g Kikkoman® Soy Sauce
10g Kikkoman® Sesame Oil
10g black pepper
5g kosher salt
3g white pepper
2 ½ lbs. lamb shoulder blade chops
Julienned sweet peppers and micro cilantro (garnishes)

Nam Jim Jaew
6 cherry tomatoes, halved
5 large garlic cloves, roughly chopped
2 red long hot chilies, roughly chopped
2 large shallots, sliced
2 tablespoons red pepper flakes
50g Kikkoman® Soy Sauce
1/3 cup concentrated tamarind paste
3 tablespoons lime juice
1 tablespoon sugar
2 teaspoons kosher salt
1 tablespoon chopped fresh cilantro
2 fresh cilantro leaves, chopped
2 green onions (green part only), sliced

directions

Mix all marinade ingredients together in a medium bowl or zipper seal bag and mix well. Add lamb chops and massage marinade into the lamb. Marinate overnight in the refrigerator.
To prepare Nam Jim Jaew, spread tomatoes, garlic, chilies and shallots in a single layer in a large dry skillet set over a medium-high heat. Cook, uncovered, stirring and flipping every couple of minutes, until the tomatoes are blistered, the peppers are charred in spots and the shallots are translucent. Remove from heat and stir in chili flakes, stirring until the chili flakes are fragrant.
Transfer all ingredients to a food processor and pulse a few times. Add soy sauce, tamarind paste, lime juice, sugar and salt and mix well. Transfer to a bowl and add cilantro, cilantro and green onions.
Remove lamb from marinade and grill over medium-high heat for 2 to 3 minutes on each side or until lamb is medium rare. Serve topped warm with warm Nam Jim Jaew and garnish with julienned sweet peppers and micro cilantro.

Recipe created in partnership with Chef Nok Suntaranon.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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