Greg DuPree
Hands-On Time
30 Mins
Total Time
1 Hour, 30 Minutes
Yield
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve chops with snow pea salad, topped with scallions and cilantro.

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