Vietnamese Aromatic Lamb Chops

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 saucepan added 2 cloves of garlic let it cook for about minute added 1/4 cup of balsamic then 3/4 cup of chicken broth let that simmer for about 2 minutes stirred in about 2 tablespoons of cornstarch to thicken the sauce then added the meat to the gravy simmering and turning meat over once. My side dish was garlic mashed potatoes and stemmed veggies.....I have to cook more next time these were gone so fast....Thanks for this receipe Nelson...wow what a keeper

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 these to marinade I didn't get a chance to cook it the next day so they marinated for 2 days and were so flavorful but the flavor still didn't overpower the lamb. It complimented it very well. Also, if you're cooking the 15 as the recipe calls for, I would increase the amount of marinade so that there is plenty to go over all of it. I used the recipe as stated for 4 chops and there wasn't much left over. Thanks for this recipe!

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 with five hours. We serve it with a robust salad, but if you’re really hungry you’ll want another side. It’s also a great dish for company. I would just note, however, that the cilantro and lime are what really make this recipe Vietnamese. Leaving off those items gives you a great piece of lamb; changing the toppings could easily adapt the dish to another cuisine.

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

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 make. LOVE IT!!!!! added comment - 15/05/2012 - ive said it before in 2010 im saying it again, this is an awesome recipe made it again on sunday for Mothers day and it was a hit. There wasnt anything left. Now to try it with pork loin chops to see how it comes out. YUMNESS

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.

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 marinade tenderized it perfectly, and then carmelized it in a beautiful manner. Absolutely delicious! Thank you!

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 cornstarch). Marinated it over night, roasted, then thinly sliced the pork and simmered in the sauce. I served it over rice noodles, Vietnamese cucumbers, carrots, and a thin bed of lettuce. Very similar to traditional "Bun" or noodle bowl.

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 instead of grilling it, but used very little oil. We thickened the left over juices and it made a very tasty sauce. We served it with white rice on the side and it was a very good meal

How Lamb Should Be Done! This was outstanding

This was an excellent recipe! I love lamb and this was a really great new way to prepare it. Thank you for the recipe!

I marinated the chops for about 8 hours because I didn't want the lamb flavor to be overwhelmed. I roasted them for 30 minutes but 20 would have been ample. They turned out a little dry, but the flavor was amazing. Thanks!

This is one of the best recipes I've found on this site! I love lamb and Vietnamese food so this was a perfect combination. They smell great while they are cooking and taste just as good as they smell. My boyfriend and I add fresh sliced jalapenos to the marinade and roast them on top of the lamb. We cook the chops rare and they come out tender and juicy every time. We have also used this recipe for rack of lamb and it is perfect for that as well.

This Vietnames Aromatic Lamb Chops is excellent!! Thanks. I did not have lamb chops, so I used Lamb Scrag which I cut into 1 inch thick chunks. I also did not have time to marinate it as I only discovered this recipe in the same afternoon that I wanted to cook this piece of lamb, so, I only marinated for just about an hour but it still turned out excellent. One of the best lamb dish I have had and will certainly try it again with a longer marinate time. ******** I tried it again today with pork chops and it is also excellent. I pan fried mine for about 7 minutes instead of roasting. Some parts did burnt a little.

While looking for a recipe for Swedish meatball sauce, I came across this recipe again. I should mention that I searched Allrecipes for a lamb chop recipe few weeks back and found this one. My family and I love lamb. I made it then. My very picky family loved it. I made two adjustment. I crushed the garlic and omitted the sugar. It was still very good. This dish will be made often at our house.

Fantastic! My husband LOVES lamb... but I do not... so I seldom make it. But this recipe was really, really good, and even I liked it. I left the cilantro off my husband's because he doesn't like cilantro at all, but I included the cilantro on mine, and it was very good. Maybe I will be making lamb a little more often now!

this marinade is so delicious!! this would also work well with pork or chicken.

I have used this recipe about five times now with pork. I grill the meat and it is full of flavor!

Great recipe! It's simple to prepare and the flavor is outstanding! I didn't have fresh cilantro around so I just sprinkled about 1/4 teaspoon of dried cilantro over the meat before serving and it was delicious. I will definitely be making this again!

The flavor was outstanding! I thought this was just delicious.

This recipe is awesome. I am forever looking for new ways of preparing lamb dishes and this was a hit, served with chip, veggies or oven roasted potatoes its a sure-fire way of creating a divine meal with lamb.

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

This was a really good recipe and next time I think I'll try a lamb roast instead. this is a really good recipe.

Very easy and delicious

I usually love lamb and this recipe did not disappoint. My husband, who is usually kind of eh, about lamb, Loved this! We will be adding more lamb into our supper rotation due to this delicious recipe! Thanks very much!!!

Great with The Q's review: "Set the meat aside and took all the left over drippings in a saucepan added 2 cloves of garlic let it cook for about minute added 1/4 cup of balsamic then 3/4 cup of chicken broth let that simmer for about 2 minutes stirred in about 2 tablespoons of cornstarch to thicken the sauce then added the meat to the gravy simmering and turning meat over once"

I only had time to marinate for about 2 hours and it still turned out very tasty. It's a keeper!!

Outstanding good! The lamb chops are so tender and flavorful. Yes, there is a sweetness to it, but it's balanced very nicely by the spices, garlic, and lime juice. As with Asian cooking in general, it's that balance of opposites that lends the most delightful results. I have made it as written, and it's awesome, but I have also tried slight variations; eg. I didn't have fresh cilantro, but I did have fresh parsley and some Thai basil -- that was terrific, too. Also have tried a dash of Sriracha sauce, which amped it up a notch. Just love this recipe. Thanks so much for sharing it!

It was a good recipe. That being said, the flavor simply did not appeal to me as much as I had hoped. However, it is very simple and easy to do.

These came out so flavorful! I was a bit skeptical about the simple marinade but it was delicious despite only marinating them for 1 hr. I didn't have limes onhand so I omitted that but I had frozen minced lemongrass and I imagine that may have been an even better substitute. My husband who thinks lamb is gamey said he didn't taste it at all with this recipe!

Family loved it. I ended up mixing the ingredients for the marinade instead of just seasoning the lamb with each individual ingredient; just made more sense to do it that way. And I accidentally ended up doing twice the marinade but with no ill effects. This would probably be good for pork. Only downside is having to marinade overnight, which for us, because we usually only decide on supper that morning/afternoon, is a little problematic.

I tried adapting this recipe for "Vietnamese Aromatic Lamb Chops" for shoulder chops in my slow cooker (brown lamb in frying pan, deglaze pan with other ingredients (omit oil, save lime wedges and cilantro), pour deglaze over lamb in slow cooker, cook on high for 2.5 hours). My experiment failed. My slow cooker results for this recipe tasted nothing like Vietnamese food. I added some "Asian Family" brand "Vietnamese Chili Sauce" (my addition) and the additional lime juice (lime wedges) and cilantro called for in the recipe to "correct" the flavors in what was in fact a very tasty base sauce since my husband was expecting Vietnamese flavors for supper. The end result was excellent. Thank you Nelson_Huynh for sharing your recipe.

awesome. hard to find a good recipe for lamb, this is amazing, i added more garlic. great recipe

great choice, i added cut potates to the pan seasoned with the same seasoning as recipe. i just placed chops

Thank you for sharing this recipe. Delicious!!!

I found that the meat was nice and tender (after marinating overnight) with lots of flavour throughout. Was nice for a change.

Pretty good, must try with pork.

Awsome recipe i used dried minced garlic instead, use as much as you like and they were greatdefinetly a keeper.

Absolutely Delicious!!!

These were wonderful and I'm not a lamb lover. Tender and delicious. Marinating overnight seems to be the key.

I served this New Years Eve and my company was very impressed! Delicious!

I didn'tt care much for lamb but this recipe has changed that.

Best Lamb Chops I’ve made to date. Even my wife, who isn’t a lamb lover, enjoyed them.

Really a nice change to lamb, love the flavor combination. The longer the marinade the better!

This recipe was just OK for us. Guess we are just "purists" about our lamb chops and just prefer the taste of lamb chops on the grill with mint jelly on the side.

i didn make any changes it was purrfekt

Made rack of lamb for our Gourmet Club and this was a huge success. The addition I made was adding oyster sauce and a little rosemary. Definitely marinated overnight. Yumalicious!

The overnight marinating is the trick to really successful lamb chops. Best I've ever had. I'm allergic to cilantro, so I didn't use that, and I subbed the chili powder for chipotle chili powder. Absolutely divine.

we liked these a lot. will make again. thanks for the post Nelson_Huynh :-)

Delicious very tastey and tangy.

Yum! What an awesome marinade. I followed the recipe exactly and we were so pleased. Absolutely delicious.

This was a wonderful marinade that flavoured the lamb nicely but did not overpower the meat. My husband and I enjoyed this with some peas, carrots and parsnips on the side for an easy weeknight dinner.

I used whole spices which I sweat in a dry cast iron pan and then into my cast iron pestle to grind then to desired size. I used extra spices as well. Star Coriandre, Glangal, Va Cap, Vietnamese peppar corns for added taste. My 6 guests raved about the meal !

These lamb chops are delicious. I'm so glad that I found this recipe. Even my roommate, who normally isn't a fan of lamb, loved them. I also followed The Q's suggestion for the gravy and it was an amazing addition to these chops.

Overall came out very average to me. None of the flavors stood out and felt like something was missing.

I made this for our lunch today and it was a nice change of flavor for our lamb chops. I added Thai Sweet Chili Sauce to give it a little "pop" of flavor and it was a good choice. I will use this sauce as one of my fav's from now on. I served it with Mashed red potatoes and fresh broc.

My husband and I have this one in our recipe box. It really is very tasty!

lamb chops were moist and delicious. subtle flavor. we cooked med rare to 145 degrees.

This was delicious and easy. 20 minutes at 400 degrees was the perfect cooking time for pink, juicy lamb.

Delicious! I reduced the sugar and oil, but kept everything else the same and marinated 4 chops. The sprinkling of lime juice and cilantro at the end is a must.

Put this together last minute. It came out well and my guests enjoyed it. The marinade could use a little bit more chili powder and should taste better if it was marinated the night before

Family love the recipe, double up the marinates as per other reviewers, don’t skip the cilantro, lime and lemon at the end, it really makes the dish.

WOW! That's all I can say - beautiful flavor! I'll be making this often! Thanks for sharing. <3

Just OK, probably won't make again. The taste was OK, but I guess I'm not a big fan of lamb, especially since it's so expensive.

I didn't even marinate it and it still turned out amazingly! Would definitely make this again.

This dish was yummy! I forgot to prep the night before so I only marinaded them for 4 hours. That was plenty of time! These chops were succulent and flavorful. My hubby LOVES lamb and these held up to his standards! Added to my recipe box so I remember to make these again!

Lamb chops was the special request, YIKES!!! I had NEVER cooked lamb before, and this recipe made me look like a pro! They turned out PERFECT!!! I used shoulder chops instead and marinated them for 30 hours!!!!

My family and extended family loved this dish. There wasn't a bit left. I used pork chops instead of lamb, but it was delicious!

amazing

[UPDATED] It's very difficult to get lamb chops where we live, so I used pork chops, using the same ingredients as for the lamb. I did not change any of the ingredients or add to them as I wanted to know if I'd need to change anything next time. My husband said, "OMG! These are fantastic!" So, needless to say, I use this recipe quite often and have not "tweaked" the ingredients at all except to make more of the marinade to use as a sauce over rice. :-)

First time with lamb! It's was brilliant! If you've never tried lamb, you won't be disappointed. Cooked for 20-23 minutes. Small ones were done, larger were medium. Awesome!

Oh. My. GOODNESS! This is the second best lamb chops I have ever had (sorry, the first is jerked lamb). Moist, tender, juicy... yay!

This is the best lamb recipe ever. I left out the sugar and used the cheaper loin chop. They are tender and flavorful.

Although I've made many lamb loin chops, I love this new twist and made this for the first time tonight... I think this is my new favorite recipe for the chops. I never would have thought to put chili powder, but WOW, so yummy!

LOVE LOVE LOVE these lamb chops!

I made this dish two times …....the first and the last! If you want to hide the taste of the delicious lamp chops this is the recipe for you. I marinated the chops overnight …. this was a big mistake as the flavors totally overpowered the lamb.

I made this recipe for my boyfriend tonight. It was too late to wait til it marinated over night so I just popped it in the oven and he loved it, said it was the best lamb chop he ever had. He loved how the citrus went very well with the lamb and it didn't need the mint jelly that you usually served with lamb so it don't taste so gamy. I had made something else only because I don't like the gamy flavor or mint jelly. The longer you marinate the better flavor it gives. Next time I make this, I'm going to marinate it overnight and make myself a plate. Thanks for sharing.

I was disappointed with this because after reading the reviews, I thought it would be great....but it wasnt as tender and yummy as I was expecting. I will not make again.

The only thing I changed was I omitted the garlic,but then I omitted it from every recipe that calls for it. It really was delicious,if only Lamb was easier to obtain in Ecuador.

Very different but delicious and easy. I love lamb and this has its own flair. I will make it again.

Adjusted the mix slightly since I was making only five loin chops. Came out great, smells great and tastes delicious.

Divine!!!! I made this for dinner, had a friend who is a seasoned chef who simply raved about the tenderness, deep flavors and to die for pan drippings. I marinated overnight, used almost 3 lbs leg of lamb roast it did take a bit longer to cook so watch closely. Allow to rest about 10 to 15 minutes prior to slicing. This was incredibly easy and had everything on hand. Will definitely keep this recipe. My friend asked for the recipe, that is the best compliment ever. Must try!

This was a great success in my house. Husband and son said that I "knocked it out of the park!" Followed the exact recipe except only had time to marinate around six hours. Also I had a rack of lamb, not chops, so I roasted at 400 for 15 minutes and then turned for 15 more for medium. Served it with mashed potatoes (not very Asian I know - mashed cauliflower would have worked great also) and steamed green beans. I expect to be making this again soon!

Very Good. Would definitely make it again!

the lamb came out to greasy did something wrong i guess kind of frustrated right now maybe try again a good while from now

I use balsamic vinegar

The lemon/lime juice and cilantro make this special. Perfect Easter dish.

I tried this the marinade is amazing however I do not lamb but for those who do this is an amazing taste and the lamb is nice and moist and tender from it

Very juicy and tender. Delicious.

It was relatively simple and delicious!

This is so amazing and so simple, wonderful flavours. I've used it on several other meats and as a sauce with noodles. Thank you so much for sharing!

Lamb chops were delicious. Was out of regular soy sauce and used a sweet soy from the aisian aisle at the local farmers market which made it that much better. Will make this again and serve with Jasmine rice with a lime zest.

I would make this again. It was easy to prepare and would be great for a party, though on the expensive side because of the lamb. I cooked mine 20 mins and they were on the welldone side, so watch your cooking time depending on your oven.

One of my standbys for Chops. Don't change a thing, its perfect.

Top notch! The key was marinading overnight (IMO) giving the lamb a nice subtle flavor. Used lemon juice instead of lime juice; worked fine. Great recipe!

I've never made lamb chops before, nor have I ever served it to my family. These were SO GOOD! Even my eight-year-old son gobbled them up! I HIGHLY recommend this recipe and to Nelson, thanks for posting it!

Very good. Definitely marinate overnight for a great flavor. I added more than a pinch of chili pepper.

Lamb was tender and moist. A little too sweet for me. My wife really enjoyed it. Maybe I'll cut back the sugar next time. Also like many said the marinade works for about 5 lamb chops. I can't imagine it being enough for 15.

Prepared according to directions and both my husband and I thought it was very good. Although I probably had about 1/2 the meat, so that possibly resulted in more marinade. This does not make a lot of marinade, though I turned them over at some point to make sure it got on both sides.