vietnamese/chinese lamb chops

Ingredients

• Servings: 6
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon minced fresh ginger root
• 1 teaspoon chinese five-spice powder
• 1 teaspoon sesame oil
• 1 teaspoon minced shallot
• 6 cloves garlic, minced
• 1/2 onion, chopped
• 2 lemon grass, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 thin, boneless center-cut lamb chops
• 1/4 cup vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 8 hours.
• heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. cook until the lamb chops are no longer pink in the center, about 4 minutes on each side.