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Asian Lollipop Lamb Chops

Asian Lollipop Lamb Chops

 
Pan Asian influences with Oregon raised lamb. Combine this dish with a beautiful Oregonian Pinot Gris and you have a foodie’s dream.

Asian Lollipop Lamb Chops
Lamb Chops
Photo courtesy of: FoodNetwork.com

Ingredients:

Chops:

  • 2 cups of brown sugar
  • 3/4 cup of fresh garlic (minced)
  • 1/2 cup of fresh cilantro leaves (minced)
  • 1/2 cup of soy sauce
  • 1 tablespoon of peeled and minced fresh ginger
  • 1/2 teaspoon of red chili pepper flakes
  • 1/2 teaspoon of Chinese five spice powder
  • Salt
  • 8 to 12 lamb chops (2 to 3 per person)

Creamy Fusilli Pasta:

  • One 12-ounce bag of Fusilli pasta
  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 1/2 tablespoons of minced garlic
  • 2 medium zucchini (julienned)
  • 1 medium carrot (peeled and julienned)
  • 6 cups of heavy cream
  • 3/4 cup of grated Parmesan
  • 1/2 cup of fresh cilantro leaves (chopped)
  • Salt and ground pepper

Directions:

For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 hours in the refrigerator.

For the pasta: Cook the fusilli pasta according to package instructions. Drain.

Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper.

Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

A to Z Wineworks 2013 Pinot Gris Oregon (Newburg, OR) (750ml) – $15.99
The 2013 A to Z Pinot Gris has lifted aromas of honeysuckle, lemon zest, nutmeg and wet stone developing into richer aromas of lychee, beeswax and melon that add complexity to the nose. The attack is juicy and pure with bright citrus fruit flavors and mineral notes. Taut structure and a tight wire balance between ripeness and acidity frame a seamless mid•palate and lead to a long finish that ultimately ends crisp and clean with flavors of wet stone and jasmine green tea.

Courtesy of: Thompson Family Cookbook

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