Grilled Lamb Chops with Asian Butter Sauce

Grilled Lamb Chops With Asian Butter Sauce

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Vicki Butts (lazyme)


This is a great way to fix a rack of lamb. Most of the work can be done the day before because it needs to marinate overnight. We love the butter sauce on this. This was from the Bon Appetit RSVP section from the Poppie's Bistro Café, Aspen CO.


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15 Min
30 Min


  • 1/3 c
    fresh cilanto, chopped
  • 1/4 c
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    cognac or brandy
  • 3
    garlic cloves, minced
  • 2 1-1/2 lb
    racks of lamb, excess fat trimmed
  • 1 c
    chicken stock, or canned low-salt chicken broth
  • 5 Tbsp
    oyster sauce
  • 1/4 c
    fresh lemon juice
  • 1 Tbsp
  • 1 tsp
    chinese five-spice powder
  • 2
    green onions, thinly sliced
  • 1/2 c
    chilled butter, cut into small pieces

How to Make Grilled Lamb Chops with Asian Butter Sauce


  1. Whisk first 5 ingredients in large glass baking dish to blend.
  2. Add lamb; turn to coat. Cover and refrigerate overnight.
  3. Prepare barbecue (medium-low heat).
  4. Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
  5. Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes.
  6. Reduce heat to low.
  7. Add green onions and butter, stirring until butter melts.
  8. Cut lamb between ribs into chops.
  9. Place chops on plates; spoon sauce over.

Printable Recipe Card

About Grilled Lamb Chops with Asian Butter Sauce

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Asian

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