pacific rim lamb rib chops
pacific rim lamb rib chops
pacific rim lamb rib chops

Pacific Rim Lamb Rib Chop Stir-Fry


June 27, 2016

East meets West in this inventive stir-fry, which combines Asian flavors of hoisin, soy sauce, and ginger with fresh vegetables and tasty lamb rib chops.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 8 servings


⅓ cup light soy sauce

4 garlic cloves, finely chopped

2 tbsp grated fresh ginger

8 American Lamb rib chops, 1/2-inch thick

1 large onion, sliced

1 cup sliced celery

4 medium red bell peppers, sliced

2 (6-ounce) packages brown mushrooms, quartered

2 cups raw broccoli florets

¾ lb snow peas, trimmed


1In a small bowl combine the soy sauce, garlic, hoisin, and ginger. Arrange the lamb chops in a large glass baking dish. Pour 1/4 cup of the soy mixture over the chops, turning to coat. Cover and refrigerate for 30 minutes. Remove the chops from the refrigerator 30 minutes before cooking.

2Spray a large skillet with nonstick cooking spray. Add the onion and cook over medium heat for 5 minutes, stirring occasionally. Add the celery and cook for an additional 2 minutes. Mix in the bell peppers, mushrooms, broccoli, and remaining soy sauce mixture. Cook for 4 minutes, stirring occasionally.

3Stir in the peas and turn off the heat. Cover and let stand for 5 minutes.

4Turn a broiler to high. Broil the lamb chops 4 inches from the source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well. Let the lamb chops rest for 5 minutes before serving.

5To serve, mound the vegetables on plates and top each with a lamb rib chop.


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