Serves: 6
Preparation Time: 0:25
Per Serving:
1,084.6 Calories; 88.1g Fat (74.0% calories from
fat); 47.6g Protein; 22.1 Carbohydrate; 243mg Cholesterol;
1,245mg Sodium
Recipe By:
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1/3 cup cilantro, chopped
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons brandy
3 cloves garlic, minced
18 1” thick lamb chops
1 cup chicken stock
5 tablespoons oyster sauce
1/4 cup fresh lemon juice
1 tablespoon sugar
1 teaspoon chinese five-spice powder
2 green onions
1/2 cup butter, cut into pieces
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Whisk cilantro, honey, soy sauce, brandy and garlic in a glass dish to combine. Add to this the lamb and cover, or place everything in a resealable bag and seal. Refrigerate overnight.
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Preheat barbecue on HIGH, then reduce heat to MEDIUM and lightly brush the grids with oil. Place the chops on the barbecue and cook for 2 minutes, then rotate then a quarter turn on the same side for great grill marks. Cook for another 2 minutes, then flip to the other side for 2 minutes. Rotate the lamb on last quarter turn for 2 minutes (for medium rare). Remove to a platter and let rest, tented with foil for 4 minutes.
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Meanwhile, combine the chicken stock, oyster sauce, lemon juice, sugar and five-spice powder in a saucepan and bring to a boil. Boil until the sauce is reduced to 3/4 cup, about 12 minutes. Reduce heat to LOW, and add green onion and butter, stirring until the butter melts.
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Place chops on plates and spoon sauce overtop.
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