Serves: 6

Preparation Time: 0:25

Per Serving: 1,084.6 Calories; 88.1g Fat (74.0% calories from fat); 47.6g Protein; 22.1 Carbohydrate; 243mg Cholesterol; 1,245mg Sodium

Ingredients:

• 1/3 cup cilantro, chopped
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons brandy
• 3 cloves garlic, minced
• 18 1” thick lamb chops
• 1 cup chicken stock
• 5 tablespoons oyster sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 1 teaspoon chinese five-spice powder
• 2 green onions
• 1/2 cup butter, cut into pieces

Steps:

• Whisk cilantro, honey, soy sauce, brandy and garlic in a glass dish to combine. Add to this the lamb and cover, or place everything in a resealable bag and seal. Refrigerate overnight.
• Preheat barbecue on HIGH, then reduce heat to MEDIUM and lightly brush the grids with oil. Place the chops on the barbecue and cook for 2 minutes, then rotate then a quarter turn on the same side for great grill marks. Cook for another 2 minutes, then flip to the other side for 2 minutes. Rotate the lamb on last quarter turn for 2 minutes (for medium rare). Remove to a platter and let rest, tented with foil for 4 minutes.
• Meanwhile, combine the chicken stock, oyster sauce, lemon juice, sugar and five-spice powder in a saucepan and bring to a boil. Boil until the sauce is reduced to 3/4 cup, about 12 minutes. Reduce heat to LOW, and add green onion and butter, stirring until the butter melts.
• Place chops on plates and spoon sauce overtop.