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
Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight. Prepare barbecue, medium low heat. Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium rare. 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. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over. Serves 6.
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