Chinese Char Siu Grilled Lamb Chops Recipes

GRILLED LAMB CHOPS WITH ASIAN BUTTER SAUCE

Grilled Lamb Chops with Asian Butter Sauce image

Categories Lamb Marinate Summer Grill Grill/Barbecue Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

1/3 cup chopped fresh cilantro
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Cognac or brandy
3 garlic cloves, minced
2 1 1/2-pound racks of lamb, excess fat trimmed
1 cup chicken stock or canned low-salt 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 chilled butter, cut into small pieces

Steps:

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.

GRILLED SICHUAN CUMIN LAMB CHOPS WITH QUICK PICKLED CUCUMBERS

Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers image

Provided by Grace Parisi

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup ground cumin
2 tablespoons crushed red pepper flakes
1 tablespoon toasted sesame oil
1/2 cup canola oil
2 tablespoons kosher salt (Diamond Crystal)
3 pounds lamb shoulder blade chops (3/4-inch thick)
1 tablespoon sugar
2 tablespoon rice vinegar
4 Persian cucumbers, thinly sliced
Lettuce leaves, steamed rice, cilantro sprigs and Thai basil leaves for serving

Steps:

In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.

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To Prep Combine all of the marinade ingredients and mix well. Transfer the marinade into a resealable bag and add the lamb. Mix the lamb to coat with the marinade, seal and marinate for at least 3 hrs. Once the meat has marinated, cut the bok choy in half lengthwise.
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