Asian Lollipop Lamb Chops

Total Time:
4 hr 50 min
Prep:
20 min
Inactive:
4 hr
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
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. 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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4.3 16
I really LOVED it. I have prepared it many times at home and for parties and it has been a hit all the time item not reviewed by moderator and published
Many times have made this...got my girlfriend to love this recipe...use it for the little chops too..absolutely awesome.... item not reviewed by moderator and published
I made this with tofu instead of lamb. Also substituted raw sugar for regular brown sugar, and about 1/2 the garlic called for. The tofu soaked up the marinade quickly - it sat only for about an hour and worked just fine. After putting the tofu under the broiler, I put the remaining marinade in a pan with 1 cup water and reduced for a sauce. Served it over Thai rice noodles instead of the pasta. Immediate yummy noises from both my wife and me. For fun, we scraped the sticky, sugary goodness off the pan and added it to the main dish...why not?! :) Not exactly healthy, but fun meal to have every once in awhile. Next time, I might put sauteed onions and peppers in it just to amp up the nutritional value (a bit). item not reviewed by moderator and published
I made this recipe with just 1 cup of brown sugar and 1 tsp of minced garlic-it was enough garlic for us, and the ratio of brown sugar/soy sauce was perfect with what I used. I don't care for lamb so I marinated salmon fillets and they turned out wonderfully! I've also had this with pork chops and it was delicious as well. I didn't do the pasta-I had some leftover mashed red potatoes and it tasted great. item not reviewed by moderator and published
Really good dish. I don't care for cilantro, so I just used fresh parsley chopped. Also, I saute' the veggies a bit before I add the pasta item not reviewed by moderator and published
Awesome. Mae this and they couldn't have come out better item not reviewed by moderator and published
The family loved it.... used lamb chops instead of the Rack of lamb.... but can anyone confirm that it should be 3/4 Cup of fresh garlic??.... I would love to make it again but 3/4 Cup of garlic seem to be way too much.... Help!!! item not reviewed by moderator and published
I used this marinade with chicken strips and then cooked them in canola oil. I sprinkled the chicken strips with toasted sesame seeds just before plating. I arranged the chicken strips over home made Chinese fried rice and it was a flavorful meal. Much better than take out! item not reviewed by moderator and published
I used the marinade for pork chops and they came out really delicious! I will totally make this again. I think it would be a crowd pleaser. item not reviewed by moderator and published
I made the lollipops sans the pasta salad and it was a reverberating hit!! If you choose to use lamb lollipops from the butcher be prepared to shell out some serious coin for presentation...if you're likely to opt for a less expensive cut of meat, this marinade is good on anything I'd bet. I used skirt steak the second time and it was, again, a hit! This marinade needs to be part of your regular bag of tricks for sure! It's simple, easy to make and it's best made the day before to allow meat to soak. item not reviewed by moderator and published
If garlic is too much, downsize a bit for your taste...use this recipe for the racks as well..love this marinade item not reviewed by moderator and published

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Asian Lamb Chops