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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4.3 17
This was OUTSTANDING! We served it at our annual Couple's BBQ and it was the hit of the event...not one left..even the ones in the kitchen (left over) were gone with each person walking through lol. item not reviewed by moderator and published
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 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
Beyond perfection. This recipe is so over-the-top. A real show stopper with guests. I didn't serve it with the pasta, but substituted rice instead. Equally as marvelous! item not reviewed by moderator and published
YUMMY!!! This was great recipe!!! I merinated chicken overnight the lamp chops cost to much$$. I baked the chicken in oven while still in the merinade. TASTY!: Served on top of pasta with exact ingredients! The pasta was yummy too!: I was asked to make thanksgiving turkey with this merinade I declined. lol I like my turkey traditional taste! I use Sandra Lees Butter Herb Turkey Recipe Everyyear!: Yes i am a food network nerd but hey the food speaks for itself! : I LOVE FOOd BuT i LOVE Our Lord Jesus CHRIST MORE!!!!: item not reviewed by moderator and published
I made this recipe, minus the pasta. I used skinless, boneless chicken thighs. Marinated overnight and then grilled. Served with spinach, strawberry, red onion salad w/my own lemon & extra virgian olive oil dressing, and steamed veg + grilled corn. For the marinade, I used only 1 1/2 C of brown sugar, decreased the amount of minced garlic a bit and increased the amount of minced ginger to almost match garlic quantity, 1 tsp of hot chilli flakes, & 1 tsp of 5-spice powder. I also, made my own 5-spice powder by roasting and grinding cooled whole spices. I grinded spices in coffee grinder, which I have dedicated as a spice grinder. Bon Appétit! item not reviewed by moderator and published
i just made this recipe, minus the pasta. I had left over mashed potatoes. it was great even without the 4 hour marinade but I will do it the next time. I reduced the brown sugar by half and added some fresh broccoli, it worked out fine. item not reviewed by moderator and published
Very disappointing. We saw this recipe on TV, and it looked delicious. However, something is very wrong with the proportions. I should have known better when it asked for two cups of brown sugar; it seemed like way too much from the get-go. Just as Sam said when making this on tv, although this recipe is intended for lamb, it can be just as easily used for chicken, which is exactly what we did. The chicken was left to marinate overnight and the next night we cooked it on the stove top. After the first batch we gave it a taste and it was like eating the sweetest candy in existence. You couldn't even taste any other ingredients it was so overpowering. If you're going to give this one a try I would definitely read the review preceding mine and make adjustments to the amount of sugar you use. item not reviewed by moderator and published
Yummy! I made this with chicken thighs. Easy, tasty and nutritious - with some caveats: the sugar and cream amounts are excessive. I used 1 1/2 C. of sugar instead of 2 in the marinade, and could easily have used less. 6 CUPS of cream!!!? I used 1/4 C - enough to give it a creamy mouth feel, with little extra fat. I also halved the amount of olive oil and butter in the pasta. That being said, it provided a very satisfying dinner read quickly. I'll definitely make it again. 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 this marinade item not reviewed by moderator and published