Photo: Asian Lollipop Lamb Chops Recipe
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.
Notes
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By pribons_3455061
Aurora, CO
on May 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome. Mae this and they couldn't have come out better
By aberghoff
on March 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!!
By pfg118
New York City
on March 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 11 reviews