Ingredients for Grilled Lamb Chops With Asian Butter Sauce
- Fresh Cilantro
- 1 tablespoon honey
- 1/4 cup soy sauce
- Cognac
- Garlic Cloves
- Racks Of Lamb
- 1 cup chicken stock
- Oyster Sauce
- Fresh Lemon Juice
- Sugar
- Chinese Five Spice Powder
- 2 tablespoons chopped green onions
- 4 tablespoons butter
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How to Make Grilled Lamb Chops With Asian Butter Sauce
- In a large glass baking dish, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon grated ginger, and 2 cloves minced garlic.
- Add the rack of lamb (approximately 2 pounds) to the marinade.
- Turn the lamb to ensure it's fully coated.
- Cover and refrigerate overnight.
- Preheat your barbecue grill to medium-high heat.
- Grill the lamb for approximately 25 minutes for medium-rare, turning occasionally, until desired doneness is reached. Use a meat thermometer to ensure it reaches your preferred internal temperature.
- Meanwhile, in a small saucepan, bring 1 cup chicken stock, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon sesame oil to a boil. Reduce heat and simmer until the mixture reduces to 3/4 cup (approximately 12 minutes).
- Reduce heat to low.
- Stir in 2 tablespoons chopped green onions and 4 tablespoons butter until the butter is melted and the sauce is smooth.
- Once the lamb is cooked, remove from grill and let rest for 5-10 minutes before cutting.
- Cut the lamb rack between the ribs to separate into individual chops.
- Place the lamb chops on serving plates and spoon the Asian butter sauce generously over the top.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
59g
Fat
231g
Carbs
6g
