6:02 am - Wednesday, July 17 2019
Home / Food / Lamb Chops Asian-Style


Rack of Lamb Asian-Style

Lamb Chops Asian-Style


Rack of Lamb Asian-Style2015 resolutions?  The New Year is the single most important time to reflect on your life and we all naturally do it.  It’s a milestone that continues to remind us of the importance of time.

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)

lamb chopsCut 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.
Asian marinadePreheat 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.marinated lamb chopsThe Culinary Chase’s Note: Serve these chops with risotto or with a salad.  Enjoy!

The post Lamb Chops Asian-Style appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


shrimp and avocado salad

Shrimp and avocado salad is a follow up from last month’s post. The inspiration for this dish comes from the caesar granita I made; it was placed over freshly shucked oysters.  However, not everyone is a fan of oysters and I get...


pakoras and chicken tandoori – a taste of India

Mr. S recently came back from India and while he was there, he taunted me with photos of the food he was eating.  He’s been to India numerous times for work and I have yet to go.  His trip was the inspiration for pakoras and...

Leave a Reply

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