I like to serve these succulent lamb chops with some herbed couscous and some greek yogurt with a squeeze of lime.
1/2 cup light brown sugar
1/2 cup honey
12 cloves garlic, crushed
large handful fresh cilantro, finely chopped
1/2 cup soy sauce
1 tablespoon peeled ginger, finely chopped
1/2 teaspoon red chili flakes
1/2 teaspoon Chinese five spice powder
3 teaspoons Taste #5 Umami Paste Vegetarian Far Eastern Recipe
8-12 lamb chops
- Combine all the ingredients except the lamb in large shallow baking dish, stirring until the sugar is dissolved
- Place the lamb chops in the dish and coat with the marinade
- Cover, place in refrigerator and allow to marinate for up to 4 hours or more
- Cook the on a hot grill or in the over under a high broiler for 3-4 minutes each side, until sizzling and still pink in the center.