Ingredients
- Lamb Chops:
- 2 cups brown sugar
- 3/4 cup fresh garlic clove, minced
- 1/2 cup fresh cilantro leaves, minced
- 1/2 cup soy sauce
- 1 tablespoon peeled and minced fresh ginger root
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon Chinese five spice powder
- Salt
- eight to twelve lamb chops (two to three per person)
- Creamy Fusilli Pasta:
- One 12-ounce bag fusilli pasta
- 4 tablespoons essential olive oil
- two tablespoons butter
- 1 1/two tablespoons minced garlic clove
- 2 medium zucchini, julienned
- 1 medium carrot, peeled and julienned
- 6 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup fresh cilantro leaves, chopped
- Salt and ground pepper
Directions
For that lamb chops: Combine the brown sugar. garlic clove, cilantro, soy sauce. ginger root, chili pepper, Chinese five spice and salt to taste. Massage in to the lamb chops for five to ten minutes, after which let marinate four to six hrs within the refrigerator.
For that pasta: Prepare the fusilli pasta based on package instructions. Drain .
Meanwhile, inside a large saucepan. heat the essential olive oil and butter over medium-high temperature. Prepare the garlic clove for one minute without browning, after which add some zucchini and carrots. Prepare for two to three minutes, stirring from time to time. Add some drained pasta and prepare for an additional minute. Add some heavy cream. provide a boil, reduce to some simmer and prepare for three to five minutes. Right before serving, add some cilantro, Parmesan and season with pepper and salt.
Heat the broiler and broil the chops towards the doneness of your choosing, two to three minutes per side for medium rare. Serve two or three chops over each serving of pasta.
Recipe thanks to Mike Choy