Grilled Lamb Chops with Asian Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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At the restaurant, the chops are accompanied by a rice pilaf made by mixing mango, cashews and basil into basmati rice. Ingredients:
1/3 cup chopped fresh cilantro |
1/4 cup honey |
2 tablespoons soy sauce |
2 tablespoons cognac or brandy |
3 garlic cloves, minced |
2 1 1/2-pound racks of lamb, 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 chilled butter, cut into small pieces |
Directions:
1. Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
2. Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
3. 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.
4. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.
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