We reflect on our achievements and re-evaluate our future.  As the year progresses, I am constantly re-evaluating mine, making subtle adjustments as I go.  The month of December flies in seeing us indulging, attending Christmas parties, shopping, all of which can make the first week of January seem rather empty.  I think we need to wean ourselves from the high of the holiday period gently so as to not come down with a thud.  The weight loss resolution can wait a few days.  Celebrate the new year with this recipe…lamb chops Asian-style.  Hints of Thai will tickle your taste buds making this lamb dish a hit at your dinner table.

Serves 4
inspired by Lucy Waverman

2 Frenched lamb racks (8 chops each)
zest of one or two limes
1 tablespoon grated ginger
1 garlic clove, minced
2 tablespoons fish sauce
1 teaspoon Chinese Five Spice
couple splashes of olive oil
chopped mint leaves (garnish)
green onions, sliced (garnish)

Cut lamb racks into 2-chop portions. In a bowl combine lime zest, ginger, garlic, fish sauce, Chinese five spice and olive oil. Add lamb, toss to combine and marinate at room temperature for 1 hour.
Preheat oven to 450f.  Heat 1 tablespoon oil over medium-high heat in a large frying pan. Brown chops on each side (about 1 to 2 minutes a side). Arrange in a roasting tray and bake for 8 minutes but no longer than 10. Remove from oven, tent with foil, and let rest 5 minutes. Serve 2 lamb portions per person (if you like, cut in half, like I did). Scatter with mint leaves, green onions, and spoon any juices from the tray.The Culinary Chase’s Note: Serve these chops with risotto or with a salad.  Enjoy!

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