Five-Spice Lamb Chops With Snow Pea Salad

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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.

Five-Spice Lamb Chops With Snow Pea Salad
These aren't your average weeknight lamb chops. Rubbed with a flavorful honey-soy-five spice mixture, every bite has bold flavor. Though they only need to sit in the marinade for 1 hour, they can marinate for up to 8, so feel free to get a head start in the morning. The colorful snow pea salad completes the meal. Get the Recipe: Five-Spice Lamb Chops With Snow Pea Salad. Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
1 hrs 30 mins
Yield:
4 servings

Ingredients

  • 1 tablespoon soy sauce or tamari

  • 1 ½ teaspoons toasted sesame oil

  • 1 ½ teaspoons Chinese five-spice powder

  • 1 teaspoon honey

  • 12 small (1-in.-thick) lamb rib chops (about 1¾ lb.)

  • 1 cup shelled frozen edamame

  • 1 ¼ 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

Directions

  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.

  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.

  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.

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

Nutrition Facts (per serving)

514 Calories
36g Fat
12g Carbs
38g Protein
Nutrition Facts
Calories 514
% Daily Value *
Total Fat 36g 46%
Saturated Fat 13g 66%
Cholesterol 103mg 34%
Sodium 942mg 41%
Total Carbohydrate 12g 4%
Total Sugars 4g
Protein 38g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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