Grilled Lamb Chops with Asian Butter Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1/4 cup fresh lemon juice
- 1/3 cup chopped fresh cilantro
- 1 teaspoon chinese five-spice powder
- 3 garlic cloves, minced
- 1 cup chicken stock or canned low-salt chicken broth
- 2 green onions, thinly sliced
- Carbohydrate 19 g(6%)
- Cholesterol 168 mg(56%)
- Fat 73 g(112%)
- Fiber 0 g(2%)
- Protein 26 g(52%)
- Saturated Fat 35 g(175%)
- Sodium 857 mg(36%)
- Calories 844
Preparation 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.
Preparation 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.
