Asian Lollipop Lamb Chops

Total Time:
4 hr 50 min
20 min
4 hr
30 min

4 to 6 servings

  • Lamb Chops:
  • 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)
  • Creamy Fusilli Pasta:
  • 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
Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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