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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1954
- Total Fat
- 149 g
- Saturated Fat
- 80 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 4 g
- Sugar
- 58 g
- Protein
- 49 g
- Cholesterol
- 466 mg
- Sodium
- 1637 mg
- Level: Easy
- Total: 4 hr 50 min
- Prep: 20 min
- Inactive: 4 hr
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1954
- Total Fat
- 149 g
- Saturated Fat
- 80 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 4 g
- Sugar
- 58 g
- Protein
- 49 g
- Cholesterol
- 466 mg
- Sodium
- 1637 mg
Ingredients
Lamb Chops:
Creamy Fusilli Pasta:
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.
