If you’ve been looking for the world’s best lamb chop recipe, the search is over. First, the rib chops are marinated in a soy, honey, and five-spice blend that infuses the meat with a medley of delicious flavors. Then, you’ll cook the chops until they get a crispy crust. Note that the sugar in the marinade might make the lamb brown more quickly than normal, so keep an eye out as you sear them. The lamb is paired with a green salad with snow peas, which is dressed up with a gingery vinaigrette, cilantro, and scallions. This dinner is light, refreshing, and ideal for a spring night when the weather is finally warming up again.
1 tablespoon soy sauce or tamari
1½ teaspoons toasted sesame oil
1½ teaspoons Chinese five-spice powder
1 teaspoon honey
12 small (1-in.-thick) lamb rib chops (about 1¾ lb.)
1 cup shelled frozen edamame
1¼ teaspoons kosher salt, divided, plus more for boiling edamame and snow peas
3 cups fresh snow peas (about 8 oz.)
6 medium radishes, thinly sliced
2 tablespoons unseasoned rice vinegar
2 teaspoons grated fresh ginger (from a 1-in. piece)
½ teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
2 scallions, thinly sliced
Fresh cilantro leaves, for serving
Sat fat 13.12g
How to Make It
Whisk soy sauce, sesame oil, five-spice powder, and honey in a shallow baking dish. Add chops and turn to coat. Cover with plastic wrap; refrigerate for 1 hour.
Fill a large bowl with ice water. Cook edamame in a pot of boiling salted water until tender, about 3 minutes. Add snow peas and cook until bright green and crisp-tender, 1 to 2 minutes; drain and transfer to ice water to cool. Drain and pat dry. Transfer mixture to a large bowl and stir in radishes, vinegar, ginger, ½ teaspoon salt, and ¼ teaspoon pepper.
Season chops with remaining ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon canola oil in a large skillet over high. In batches, cook chops, turning once, until brown, 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon canola oil and chops.
Serve chops with snow pea salad, topped with scallions and cilantro.
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