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Grilled Lamb Chops With Asian Butter Sauce


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  • 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


Servings 6


Step 1

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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