ORIENTAL LAMB CHOPS
Chef Sam Choy, Recipe courtesy of the Asian Chefs Association |
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Ingredients
2 or 3 lamb chops per serving (8 to 10 chops total)
Marinade:
½ cup shoyu
¾ cup garlic, minced
1 tablespoon fresh ginger, minced
2 cups brown sugar
½ teaspoon chili flakes
½ cup basil, minced
½ cup cilantro, minced
salt to taste |
Method
In a large saucepan, heat butter and olive oil over medium-high heat, cook garlic for about 1 minute, without browning, then add vegetables and stir-fry for 2 to 3 minutes. Add drained cooked pasta and stir-fry another minute. Add heavy cream, bring to a boil, then immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just before serving, fold in ¾ cup parmesan cheese and let cook 1 minute.
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