Grilled Lamb Chops with Asian Butter Sauce

“New from the Kitchen”
Recipe of the Month – May 2019


Spring is the time when people think about lamb often simply cooked in the oven with mint jelly on the side.

I usually prepare it with an herb crust and a balsamic shallot reduction (the recipe is in the cookbook section of the website under “Parsleyed Rack of Lamb”).

Back in 2006 I was looking for a different preparation for a wine dinner we were having and I found a recipe on from Poppie’s Bistro Café in Aspen and have been making it ever since.

It is easy to prepare and definitely has a “wow” factor.  I definitely wouldn’t cook it more than medium-rare.

To good times with great food!

- Patty

Grilled Lamb Chops with Asian Butter Sauce



1/3 cup chopped fresh cilantro

¼ cup honey

2 tablespoons brandy

2 tablespoons soy sauce

3 cloves of garlic, minced

2 One and one half racks of lamb, trim excess fat

1 cup chicken stock

5 tablespoons oyster sauce

¼ cup fresh lemon juice

1 teaspoon Chinese five-spice power

1 tablespoon sugar

2 green onions, thinly sliced

½ cup (1 stick) chilled butter, cut into small pieces



Whisk first 5 ingredients in a large glass baking dish to blend.  Add the lamb, turn to coat. Cover and refrigerate overnight.

Prepare grill to medium-low heat and grill the lamb to the desired doneness, turning chops occasionally for about 25 minutes for medium-rare.

At the same time, boil the chicken broth and the next 4 ingredients in a small saucepan until reduced to about a ¾ cup, about 12 minutes. Reduce heat to low. Add the onions and butter stirring until butter melts.

Cut lamb into chops and spoon the sauce over. Serve immediately.