Grilled Lamb Chops With Asian Butter Sauce
- Reviews 2
Ready In: 45 mins
Serves: 6
Ingredients
- 1⁄3 cup fresh cilantro, chopped
- 1⁄4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons cognac or 2 tablespoons brandy
- 3 garlic cloves, minced
- 3 lbs racks of lamb, excess fat trimmed
- 1 cup chicken stock or 1 cup chicken broth
- 5 tablespoons oyster sauce
- 1⁄4 cup fresh lemon juice
- 1 tablespoon sugar
- 1 teaspoon Chinese five spice powder
- 2 green onions, thinly sliced
- 1⁄2 cup butter, chilled, cut into small pieces
Directions
- Whisk first 5 ingredients in large glass baking dish to blend.
- Add lamb; turn to coat.
- Cover and refrigerate overnight.
- Prepare barbecue (medium-low heat).
- Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
- Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes.
- Reduce heat to low.
- Add green onions and butter, stirring until butter melts.
- Cut lamb between ribs into chops.
- Place chops on plates; spoon sauce over.
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