Chinese Five Spicy Lamb Chops | New Zealand Spring Lamb

Prep 10 mins Cook 15 mins Serves 2 Cut Loin

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

Honey Soy Glaze

1/3 cup (75 ml) honey
1/4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 clove garlic, minced
1/2 tsp (2 ml) Chinese five spice

Grilled Lamb Loin Chops

1 pkg frozen New Zealand Spring Lamb Loins, thawed
1 tbsp (15 ml) canola oil
1 tsp (5 ml) Chinese five spice powder
1/2 tsp (2 ml) salt

Directions

Honey Soy Glaze: Bring honey, vinegar, soy sauce, garlic and Chinese five spice to a boil in a skillet set over medium-high heat. Boil, stirring occasionally, for 5 to 7 minutes or until syrupy but not too thick.
Grilled Leg of Lamb: Preheat grill to medium; grease grate well. Brush lamb chops with oil. Season all over with five spice and salt.
Grill chops, turning occasionally, for 2 minutes per side. Continue to grill chops, turning and brushing with half the glaze, for 3 to 5 minutes more for medium-rare or until the internal temperature registers 145°F (63°C) when an instant read thermometer is inserted into center of chop. Let rest for 5 minutes. Serve with remaining glaze.

Hints and Tips

For medium, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
This recipe doubles easily to serve 4.
Chinese five spice is a fragrant blend of ground star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Find it in the spice aisle at well-stocked supermarkets.

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DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.