Skip to main content New this month
Get the Allrecipes magazine

Vietnamese Aromatic Lamb Chops

Rated as 4.54 out of 5 Stars

"These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight."
Added to shopping list. Go to shopping list.

Ingredients

8 h 30 m servings 555 cals
Original recipe yields 5 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
  3. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup

Nutrition Facts


Per Serving: 555 calories; 40.4 g fat; 7.4 g carbohydrates; 38.6 g protein; 151 mg cholesterol; 301 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 101
  1. 135 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

OMG Don't let the name fool you, these are really good. I followed step 1 and 2 then after taking the meat out of the oven I set the meat aside and took all the left over drippings in a saucepa...

Most helpful critical review

We were not very impressed with this recipe. It was too sweet for us.

Most helpful
Most positive
Least positive
Newest

OMG Don't let the name fool you, these are really good. I followed step 1 and 2 then after taking the meat out of the oven I set the meat aside and took all the left over drippings in a saucepa...

This recipe is outstanding! I wanted something different for lamb and this was it. Very flavorful and very good. I only wish that I had remembered to take a picture of it. Also, when I set t...

I was leery of using loin chops because I’ve had iffy results with this meat cut, but the lamb turned out very tender and flavorful. Marinating overnight is best, but I’ve also had good results ...

This is one of the best recipes I've ever used for lamb. I think next time I'll leave off the sugar, however. As-is, though, it's still delicious.

I made these chops and oh my word, divine is not the word to be used for this dish. The meat was soooo tender and juicy. Theres no doubt this is one for the recipe book, a must have and must mak...

Oh. My. Goodness. This was out of this world, and I would agree the best lamb I've ever had. I didn't have lamb chops--only lamb stew meat--so I was worried that it wouldn't work as well. The ma...

This is an amazing recipe. We used pork chops instead of lamb and it turned out really good. We were out of garlic powder and we just used extra cloves of garlic. We cooked it on the stop top in...

I used this with pork loin chops and LOVED it. I recommend The Q's suggestion with regard to simmering down some chicken broth with the drippings (I didn't bother with the balsamic and cornstarc...

You know, i'm a vietnamese and in vietnam there aren't any sheep but it's good though