Sticky Chinese Five Spice Lamb Chops
In just 25 minutes, you'll craft a dish that beautifully marries sweet and savory flavors, creating an irresistible symphony on your taste buds. The honey soy glaze, infused with Chinese five spice, transforms tender New Zealand Spring Lamb Loin Chops into a delectable masterpiece.
- Honey Soy Glaze
- 1/3 cup (75 ml) honey
- 1/4 cup (60 ml) balsamic vinegar
- 2 tbsp (30 ml) soy sauce
- 1 clove garlic, minced
- 1/2 tsp (2 ml) Chinese five spice
- Grilled Lamb Loin Chops
- 1 pkg frozen New Zealand Spring Lamb Loins, thawed
- 1 tbsp (15 ml) canola oil
- 1 tsp (5 ml) Chinese five spice powder
- 1/2 tsp (2 ml) salt
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Honey Soy Glaze: Bring honey, vinegar, soy sauce, garlic and Chinese five spice to a boil in a skillet set over medium-high heat. Boil, stirring occasionally, for 5 to 7 minutes or until syrupy but not too thick.
- Grilled Lamb Chops: Preheat grill to medium; grease grate well. Brush lamb chops with oil. Season all over with five spice and salt.
- Grill chops, turning occasionally, for 2 minutes per side. Continue to grill chops, turning and brushing with half the glaze, for 3 to 5 minutes more for medium-rare or until the internal temperature registers 145°F (63°C) when an instant read thermometer is inserted into center of chop. Let rest for 5 minutes. Serve with remaining glaze.
- Hints and Tips
- For medium, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
- This recipe doubles easily to serve 4.
- Chinese five spice is a fragrant blend of ground star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Find it in the spice aisle at well-stocked supermarkets.