Asian Lamb Lollipops | Dash of Savory | Cook with Passion

Asian Lamb Lollipops

Asian Lamb Lollipops

So these Asian Lamb Lollipops are the greatest most delectable things on this green Earth.

Juicy, tender, flavorful.

Not your traditional chops and I was a curious on how these flavors would play with the gamey meat of lamb, but oh man was it a good gamble! Inspired recipe from Chef Sam Choy on the Food Network, he made this on Best Thing I Ever Made and I knew instinctively that I would love it. He was right, they are highly addictive, invite some friends over and you’ll watch these disappear.

These lamb chops are particularly special because they come from my talented butcher friends at The Cloven Hoof, all local meat, from Tucker Family Farms here in Montana. 

Asian Lamb Lollipops

This recipe is so easy. Marinate the chops for 4 hours and it takes literal minutes to cook them up. Steam up some rice, roast some veggies, and you have one delicious meal.

Wine Pairing Recommendation: Rosé! Yes way Rosé, the acidity, fresh, floral notes in the wine balance this umami spicy meal perfectly.

Asian Lamb Lollipops

Asian Lamb Lollipops

15 February, 2017
: 4 Servings
: 4 hr
: 10 min
: 4 hr 10 min
: Easy

This recipe is so easy. Marinate the chops for 4 hours and it takes literal minutes to cook them up. Steam up some rice, roast some veggies, and you have one delicious meal.


  • 1 pound {8-10) Lamb Chops, frenched
  • 1 cup Brown Sugar
  • 1/2 tablespoon Ground Ginger
  • 3 cloves Garlic, minced
  • 1/2 cup Soy Sauce
  • 1 tablespoon Sambal Chili Garlic Paste
  • 2 tablespoons Olive Oil
  • Cilantro, chopped for garnish
  • Green Onion, chopped for garnish
  • Step 1 Whisk together in a bowl brown sugar, ground ginger, garlic, soy sauce, and sambal paste. Place lamb chops in a resealable plastic bag and pour marinade over chops. Seal and massage ingredients together. Marinate in the fridge for 4-6 hours.
  • Step 2 Using a large nonstick skillet or cast iron heat oil over medium high heat. This may get a little smoky so turn on your fan. Remove lamb chops from marinade, shake excess off. Sear in pan, each side about 2 minutes. Allow to rest.
  • Step 3 Bring marinade to a rolling boil in a sauce pan and reduce until thickened and syrup like consistency. Brush on chops after cooking.
  • Step 4 Remove and garnish with chopped cilantro and green onion. Serve immediately.

Asian Lamb Lollipops

Serve and Enjoy!

6 thoughts on “Asian Lamb Lollipops”

  • Hi! I’m really looking forward to trying this recipe. My question is, is it bad to marinate them for longer? Say, 10 hours? I have to marinate them before I go to work so that I can cook them when I get home, but I want to make sure that marinating them for that long won’t negatively affect the lamb.
    Any advice is much appreciated! Thanks!

    • Hi Valerie, 10 hours is totally fine with this recipe. If any marinade has citrus in it that’s when you really want to watch it because it’ll start to break down the enzymes in the meat and it’ll be mush. Let me know how it turns out! Cheers!

  • Hi! I’d like to make these for an Asian themed bridal shower! Can you tell me if they can be grilled? Thanks! Kari

    • They can absolutely be grilled! Depending on how thick your lamb chops are I’d say about 3 minutes per side. Let me know how they turn out! Cheers!

    • Hi Aivy! I love the idea of sous viding! Set your sous vide to 140 degrees F. Place the lamb chops in a ziplock bag with marinade and use the water immersion technique to place the bag in your water bath and set your timer for 1 hour, (up to 3 hours). After time is up sear up your chops in a screaming hot pan or grill for a few seconds a side, boil your sauce until thicken and serve with an extra coating of sauce after searing. Let me know how it turns out! Cheers!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.