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Vietnamese Aromatic Lamb Chops
April 25, 2009

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.

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