At the restaurant, the chops are accompanied by a rice pilaf made by mixing mango, cashews and basil into basmati rice.
Recipe information
Yield
Serves 6
Ingredients
1/3 cup chopped fresh cilantro
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Cognac or brandy
3 garlic cloves, minced
2 1 1/2-pound racks of lamb, excess fat trimmed
1 cup chicken stock or canned low-salt chicken broth
5 tablespoons oyster sauce
1/4 cup fresh lemon juice
1 tablespoon sugar
1 teaspoon Chinese five-spice powder
2 green onions, thinly sliced
1/2 cup chilled butter, cut into small pieces
Preparation
Step 1
Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
Step 2
Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
Step 3
Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.
Step 4
Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.
