🍖 Asian Glazed Lamb Chops

⏱ Time

Prep: 15 minutes
Marinate: 30 minutes (optional but recommended)
Cook: 10–12 minutes
Serves: 2–3

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I. INGREDIENTS

🥩 Lamb

• 6–8 lamb rib chops

• Salt and black pepper

• 1 tablespoon oil (neutral oil)

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🥢 Marinade / Glaze

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon honey

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• ½ teaspoon chili flakes (optional)

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🥬 Vegetables (Side)

• 2–3 baby bok choy

• 1 carrot, thinly sliced

• 1 teaspoon sesame oil

• Pinch of salt

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🌿 Garnish

• Toasted sesame seeds

• Chopped green onions

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II. COOKING METHOD

1️⃣ Marinate the Lamb (Optional but Better Flavor)

Mix all marinade ingredients.

Coat lamb chops and marinate:
• Minimum 30 minutes
• Up to 4 hours in refrigerator

Bring to room temperature before cooking.

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2️⃣ Sear the Lamb

1. Heat oil in a skillet over medium-high heat.

2. Remove lamb from marinade (reserve marinade).

3. Sear 3–4 minutes per side for medium-rare.

Internal temperature guide:
• 57–60°C (135–140°F) = medium-rare
• 63°C (145°F) = medium

Rest 5 minutes after cooking.

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3️⃣ Make the Glaze

Pour reserved marinade into a small saucepan.

Simmer 3–5 minutes until slightly thickened.

Brush over lamb or spoon on plate.

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4️⃣ Cook Vegetables

In a separate pan:

• Heat sesame oil
• Sauté bok choy and carrots 2–3 minutes
• Lightly salt

Keep vegetables crisp-tender.

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5️⃣ Plate

1. Spoon glaze onto plate.

2. Place lamb chops on top.

3. Add vegetables to side.

4. Sprinkle sesame seeds and green onions.

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III. HOW TO KNOW IT’S PERFECT

✔ Lamb crusted outside, tender inside
✔ Sauce glossy and sticky
✔ Balanced sweet, salty, and umami flavor
✔ Vegetables vibrant and crisp

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IV. CHEF TIPS

✔ Don’t overcook — lamb dries quickly.
✔ Pat lamb dry before searing for better crust.
✔ Use a hot pan for caramelization.
✔ For thicker glaze: add ½ teaspoon cornstarch mixed with water.

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V. OPTIONAL VARIATIONS

• Add hoisin sauce for deeper sweetness
• Grill instead of pan-sear
• Add orange zest for citrus flavor
• Serve over jasmine rice or noodles
• Make it spicy with sriracha