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. Lamb was butchered on Wednesday and on my plate by Friday. Can’t get fresher than that!

Asian Lamb Lollipops

You’ll notice I have a few more recipes on the blog where the meat comes from The Cloven Hoof, but be prepared for more. Originally they were my favorite stop at the local farmers market, but now they have their own brick and mortar..right down the street from my house.

Yes, things are going to get tasty.

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.

By:

Ingredients
  • 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
Directions
  • 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!



4 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!

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