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Friday, July 22, 2016

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.

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