Nam's Lamb Chops

KCTS 9 Cooks Dinner

Presented by: Chef Jacky Lo, Wild Ginger at The Bravern, Bellevue

serves 4


  • 4 lamb chops, trimmed
  • 2 tablespoons oil
  • 1/2 teaspoon ginger, minced
  • 1/2 teaspoon shallots, thinly sliced
  • 1/2 teaspoon green onion, white part only, sliced
  • 1 teaspoon garlic, chopped
  • 1 teaspoon sambal
  • 1 teaspoon peanuts, toasted, chopped
  • 1/4 teaspoon sesame seeds, toasted
  • 1 teaspoon dried shrimp flakes
  • pinch of 5-spice powder
  • 1 tablespoon soy sauce
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon coconut flakes, toasted
  • 1 teaspoon green onion, green part only, sliced

Ingredients for Marinade

  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon VSOP cognac
  • 1/2 teaspoon Sichuan peppercorn powder, toasted


Marinate lamb chops with soy sauce, honey, cognac, and Sichuan peppercorn powder. Set aside for at least 2 hours or overnight in the refrigerator.

Grill lamb chops over high heat until medium-rare; set aside.

Heat wok. Add oil, ginger, shallot and green onion. Wok-fry until fragrant. Add garlic; wok-fry until light brown. Add sambal, chopped peanuts, sesame seeds, shrimp flakes and 5-spice powder to wok. Wok-fry until all ingredients are fragrant. Add soy and hoisin sauces to the wok. Bring to a boil. Add toasted coconut flakes, green onion, and grilled lamb chops; toss and coat lamb chops well with the sauce. Place lamb chops on platter and serve.


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