Pacific Rim Lamb Rib Chops with Stir-Fry

Yield: 8 servings

Ingredients

• 8 (1/2 inch thick) American lamb rib chops
• 1/3 cup lite soy sauce
• 4 cloves garlic, finely chopped
• 1/4 cup hoisin sauce
• 2 tablespoons grated gingerroot
• 1 large onion, sliced
• 1 cup sliced celery
• 4 medium red bell peppers, sliced
• 2 (6 ounce) packages brown mushrooms, quartered
• 2 cups broccoli florets
• 3/4 pound snow peas, trimmed

Instructions

1. In a small bowl combine soy sauce, garlic, hoisin sauce and gingerroot.
2. In a large glass baking dish arrange lamb chops. Pour on 1/4 cup soy mixture, turning chops to coat. Cover and refrigerate for 30 minutes.
3. In a large skillet, sprayed with nonstick cooking spray, cook onion over medium heat for 5 minutes, stirring occasionally.
4. Add celery and cook for 2 additional minutes.
5. Mix in bell peppers, mushrooms, broccoli, peppers and remaining soy sauce mixture. Cook for 4 minutes.
6. Stir in pea pods, turn off heat, cover and let stand for 5 minutes.
7. Broil lamb chops 4 inches from source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145 degrees F for medium rare, 160 degrees F for medium and 170 degrees F for well.
8. Mound vegetables on plates and top each with a lamb rib chop.

Attribution

American Lamb Board