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Grilled Lamb Chops with Asian Butter Sauce

1/3 cup chopped fresh cilantro
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Cognac or brandy
3 garlic cloves -- minced
2 lamb racks - (1 1/2 lbs ea) -- excess fat trimmed
1 cup chicken stock (or canned low-salt chicken broth)
5 tablespoons oyster sauce
1/4 cup fresh lemon juice
1 tablespoon sugar
1 teaspoon Chinese five-spice powder
2 green onions -- thinly sliced
1/2 cup butter - (1 stick) -- chilled, and cut into small pieces

Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.

Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.

Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.

Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.

This recipe yields 6 to 8 servings.

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