Asian Lamb Chops Recipes

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VIETNAMESE AROMATIC LAMB CHOPS



Vietnamese Aromatic Lamb Chops image

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Provided by Nelson_Huynh

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 8h30m

Yield 5

Number Of Ingredients 12

15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
¼ cup chopped fresh cilantro
2 lime wedges
2 lemon wedges

Steps:

  • Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
  • Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 7.4 g, Cholesterol 151.3 mg, Fat 40.4 g, Fiber 0.6 g, Protein 38.6 g, SaturatedFat 15.6 g, Sodium 300.8 mg, Sugar 5.3 g

INDIAN LAMB CHOPS



Indian lamb chops image

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
green chutney
1 lime, cut into wedges to serve
2 tsp Kashmiri chilli powder
2 tbsp ginger & garlic paste
50ml vegetable oil
2 tsp tomato purée
large pinch of crushed black pepper
2 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric

Steps:

  • Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
  • Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
  • Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium

ASIAN LAMB LOLLIPOPS



Asian Lamb Lollipops image

This recipe is so easy. Marinate the chops for 4 hours and it takes literal minutes to cook them up. Steam up some rice, roast some veggies, and you have one delicious meal.

Provided by Victoria Townsend

Time 4h10m

Number Of Ingredients 9

1 pound {8-10) Lamb Chops, frenched
1 cup Brown Sugar
1/2 tablespoon Ground Ginger
3 cloves Garlic, minced
1/2 cup Soy Sauce
1 tablespoon Sambal Chili Garlic Paste
2 tablespoons Olive Oil
Cilantro, chopped for garnish
Green Onion, chopped for garnish

Steps:

  • Step 1 Whisk together in a bowl brown sugar, ground ginger, garlic, soy sauce, and sambal paste. Place lamb chops in a resealable plastic bag and pour marinade over chops. Seal and massage ingredients together. Marinate in the fridge for 4-6 hours.
  • Step 2 Using a large nonstick skillet or cast iron heat oil over medium high heat. This may get a little smoky so turn on your fan. Remove lamb chops from marinade, shake excess off. Sear in pan, each side about 2 minutes. Allow to rest.
  • Step 3 Bring marinade to a rolling boil in a sauce pan and reduce until thickened and syrup like consistency. Brush on chops after cooking.
  • Step 4 Remove and garnish with chopped cilantro and green onion. Serve immediately.

MONGOLIAN LAMB



Mongolian Lamb image

Recipe video above. At "posher" establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.

Provided by Nagi

Categories     Mains

Number Of Ingredients 18

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
1 tsp cornflour / cornstarch
1 tbsp light soy sauce ((or all purpose, Note 3))
1 tbsp Chinese cooking wine ((Note 4 subs))
3 tsp cornflour / cornstarch
2 tsp dark soy sauce ((Note 3))
1 tsp light soy sauce ((or all purpose, Note 3))
1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
2 tbsp Chinese cooking wine ((Note 4 subs))
1/4 tsp Chinese five spice powder ((Note 5))
3/4 cup water
1 tsp sesame oil (, toasted (Note 6))
2 tbsp vegetable oil ((or canola or peanut))
1 large onion (, cut into large 2.5cm / 1" squares)
2 cloves garlic (, finely chopped)
4 green onions (, cut into 5cm/2" lengths)

Steps:

  • Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
  • Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
  • Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
  • Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
  • Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
  • Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
  • Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
  • Serve with rice!

Nutrition Facts : Calories 279 kcal, Carbohydrate 12 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 911 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

KOREAN LAMB CHOPS WITH GRILLED SCALLIONS



Korean Lamb Chops with Grilled Scallions image

Provided by Chris Cockren

Time 20m

Number Of Ingredients 15

8 American Lamb Loin Chops
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
2 teaspoons sesame oil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
3/4 cup plus 1 tablespoon water
1 tablespoon cornstarch
2 bunches scallions
1 tablespoon canola oil
Kosher salt
Sesame seeds, for garnish
Chopped cilantro or parsley, for garnish

Steps:

  • Preheat grill to medium-high heat. Meanwhile, make the Korean glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.
  • Sprinkle lamb loin chops on all sides generously with Kosher salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once, until slightly charred in spots.
  • Serve Korean Lamb Chops with grilled scallions and extra Korean glaze, and top with chopped cilantro/parsley and sesame seeds. Devour.

GRILLED HOISIN LAMB LOIN CHOPS



Grilled Hoisin Lamb Loin Chops image

These Grilled Hoisin Lamb Loin Chops are marinated in hoisin sauce then grilled. They caramelize beautifully and are served with chopped cilantro and rice.

Provided by Kevin Is Cooking

Categories     Dinner     Main

Time 32m

Number Of Ingredients 7

1-1/2 pounds lamb loin chops (1 to 1-1/2 inches thick (See Note1))
1 cup hoisin sauce
2 cloves garlic (minced)
1/4 tsp sesame oil
pinch red pepper flakes
1/2 tsp cracked black pepper
1/4 cup lightly packed cilantro (chopped (divided))

Steps:

  • In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
  • Preheat grill to 350°F (medium heat). Clean and oil your grill.
  • Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
  • Serve with steamed rice and vegetables.

Nutrition Facts : ServingSize 2 g, Calories 635 kcal, Carbohydrate 21.7 g, Protein 29.5 g, Fat 47 g, SaturatedFat 20.3 g, Cholesterol 127.3 mg, Sodium 861.1 mg, Fiber 1.5 g, Sugar 13 g

ASIAN LOLLIPOP LAMB CHOPS



Asian Lollipop Lamb Chops image

Provided by Food Network

Categories     main-dish

Time 4h50m

Yield 4 to 6 servings

Number Of Ingredients 19

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

Steps:

  • 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.
  • For the pasta: Cook the fusilli pasta according to package instructions. Drain.
  • 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. 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.

CHINESE CHAR SIU GRILLED LAMB CHOPS



Chinese Char Siu Grilled Lamb Chops image

Provided by Jill Dupleix

Categories     Cheese     Lamb     Soy     Marinate     Mint     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

3 tablespoons hoisin sauce*
3 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon sugar
1 teaspoon Chinese five-spice powder**
1/2 teaspoon salt
18 rib lamb chops (about 3 pounds), well trimmed
2 tablespoons honey
1 tablespoon water
*Available in the Asian foods section of many supermarkets and at Asian markets.
**A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

Steps:

  • Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
  • Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
  • Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.

ASIAN LAMB CHOPS



Asian Lamb Chops image

Provided by Food Network

Categories     main-dish

Time 4h21m

Yield 2 to 3 lamb chops per serving

Number Of Ingredients 9

1/2 cup shoyu
3/4 cup minced garlic
1 tablespoon fresh minced ginger
2 cups brown sugar
1/2 teaspoon chili flakes
1/2 cup minced basil leaves
1/2 cup minced cilantro leaves
Salt
Lamb chops

Steps:

  • Combine all marinade ingredients. Season lamb chops with salt and pepper and massage the marinade into meat for 5 to 10 minutes. Let marinate 4 to 6 hours in refrigerator.
  • Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.)

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE



Grilled Lamb Chops with Asian Butter Sauce image

Categories     Lamb     Marinate     Summer     Grill     Grill/Barbecue     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

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

Steps:

  • 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.

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  • Choose the right cut of lamb. There are three types of cuts suitable for lamb chops (and lamb cutlets)- the rib chop, loin chop, and shoulder chop.
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ASIAN LAMB CHOPS WITH LEMONGRASS AND CHOI SUM RECIPE
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ASIAN LOLLIPOP LAMB CHOPS RECIPE | COOKING CHANNEL
Directions. 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. For the pasta: Cook the fusilli pasta according to package instructions.
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