Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Use fresh herbs rather than dried when the recipe specifies them for the most vibrant flavor.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Grilled Lamb Chops
Lamb marinated and grilled to perfection — smoky, charred, and succulent. A Filipino barbecue-style preparation.
Instructions
- Place the rosemary, garlic, thyme, salt, and red pepper flakes in a food processor. Hit the pulse button until the ingredients are fine and mixed well.
- Pour the olive oil in the food processor with the rest of the ingredients. Push the pulse button for 3 to 5 seconds.
- Arrange the lamb chops in a Ziploc bag. Pour-in the olive oil mixture and add the cracked whole peppercorn. Make sure that the lamb chops are fully coated. Seal the bag and refrigerate for 4 hours.
- Remove the bag from the fridge. Let the lamb chops reach room temperature.
- Heat-up the grill. Grill each side for 3 to 5 minutes.
- Serve with your favorite vegetable side dish.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Use fresh herbs rather than dried when the recipe specifies them for the most vibrant flavor.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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