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Recipe courtesy of Sam Choy

Asian Lollipop Lamb Chops

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  • Level: Easy
  • Total: 4 hr 50 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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


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


  1. 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. 
  2. For the pasta: Cook the fusilli pasta according to package instructions. Drain. 
  3. 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. 
  4. 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.