Asian Lollipop Lamb Chops

Recipe courtesy of Sam Choy
Episode: Pure Perfection
TOTAL TIME: 4 hr 50 min
Prep: 20 min
Inactive Prep: 4 hr
Cook: 30 min
YIELD: 4 to 6 servings


  • 2 cups brown sugar
  • 3/4 cup fresh garlic, minced
  • 1/2 cup fresh cilantro leaves, minced
  • 1/2 cup soy sauce
  • 1 tablespoon peeled and minced fresh ginger
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon Chinese five spice powder
  • Salt
  • 8 to 12 lamb chops (2 to 3 per person)
    • One 12-ounce bag fusilli pasta
    • 4 tablespoons olive oil
    • 2 tablespoons butter
    • 1 1/2 tablespoons minced garlic
    • 2 medium zucchini, julienned
    • 1 medium carrot, peeled and julienned
    • 6 cups heavy cream
    • 3/4 cup grated Parmesan
    • 1/2 cup fresh cilantro leaves, chopped
    • Salt and ground pepper
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    For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.

    For the pasta: Cook the fusilli pasta according to package instructions. Drain.

    Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute. Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper.

    Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.


    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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