Grilled Lamb Chops with Enoki Mushrooms and Soba Noodles in Yuzu-Ponzu Glaze

Bring a pot of water to a boil and cook the soba noodles for 4-5 minutes until al dente. Drain, rinse under cold water to remove excess starch, and set aside.

Season the lamb neck chops with salt and black pepper. Heat a heavy-bottomed grill pan over high heat. Sear the lamb for 3-4 minutes per side for medium-rare, ensuring a deep, dark crust develops.

Remove lamb to a cutting board and let rest for 5 minutes.

In the same pan, add the enoki mushrooms and stir-fry for 60 seconds until slightly wilted and charred at the edges. Toss in the ginger and half the scallions.

Deglaze the pan with the ponzu sauce, letting it bubble and thicken into a glossy glaze for 30 seconds.

Toss the cooked soba noodles into the pan to coat in the pan juices and ponzu.

Plate the noodles topped with the grilled lamb and enoki mushrooms. Serve with a generous side of daikon kimchi for acidity and crunch. Garnish with remaining scallions.