Asian Lollipop Lamb Chops |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
2 cups brown sugar |
3/4 cup fresh garlic, minced |
1/2 cup fresh cilantro leaves, minced |
1/2 cup soy sauce |
1 tablespoon peeled and minced fresh ginger |
1/2 teaspoon red chili pepper flakes |
1/2 teaspoon chinese five spice powder |
salt |
8 to 12 lamb chops (2 to 3 per person) |
one 12-ounce bag fusilli pasta |
4 tablespoons olive oil |
2 tablespoons butter |
1 1/2 tablespoons minced garlic |
2 medium zucchini, julienned |
1 medium carrot, peeled and julienned |
6 cups heavy cream |
3/4 cup grated parmesan |
1/2 cup fresh cilantro leaves, chopped |
salt and ground pepper |
Directions:
1. For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
2. For the pasta: Cook the fusilli pasta according to package instructions. Drain.
3. Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper.
4. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.
5. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|