- 1/3 cup [80 mL] freshly chopped coriander
- 1/4 cup [60 mL] honey
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] Brandy
- 3 garlic cloves, minced
- 18 [1-inch / 2.5-cm thick each] lamb chops
- 1 cup [250 mL] chicken broth
- 5 tablespoons [75 mL] oyster sauce
- 1/4 cup [60 mL] freshly squeezed lemon juice
- 1 tablespoon [15 g] sugar
- 1 teaspoon [5 mL] Chinese 5-spice mixture
- 2 green onions, chopped
- 1/2 cup [115 g] butter, into pieces
- Oil, for the barbecue rack
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- Into a glass dish, whip together freshly chopped coriander, honey, soy sauce, Brandy and minced garlic.
- Add lamb chops and cover dish, or mix together all ingredients into a heavy palstic bag with a zipper.
- Refrigerate lamb chops overnight.
- Preheat barbecue to high heat, then lower heat tomedium and lightly oil barbecue rack.
- Transfer drained lamb chops onto hot barbecue rack; barbecue for 2 minutes.
- Turn each chop of 1/4th of a turn and barbecue for 2 minutes longer.
- Turn lamb chops over; barbecue for 2 minutes.
- Turn each chop of 1/4th of a turn and barbecue for 2 minutes longer.
- Transfer lamb chops onto a warm serving plate; leave to rest, covered with al foil, for 4 minutes.
- Meanwhile, into a casserole, mix together then bring to a boil chicken broth, oyster sauce, freshly squeezed lemon juice, sugar and Chinese 5-spice mixture.
- Leave sauce to boil until reduced to 3/4 cup [190 mL], for approximately 12 minutes.
- Lower heat to low heat then add chopped green onions and butter pieces to the sauce, stirring to completely melt butter.
- Arrange lamb chops onto individual plates and serve, coated with sauce.
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