Chinese Five-Spice Lamb Chops
Easter always kind of gave me the creeps. The man-sized bunny, eating chocolate before lunch and hunting around the house for smelly hard-boiled eggs, struck me as tacky and bizarre. My mother would dress me up in a white straw bonnet, with patent leather shoes and gloves, tights, slips and crinolines under my fancy dress, which would all start to itch terribly about halfway through the Hosanna homily at St. Mary’s of the Visitation. Resurrection and Cadbury cream eggs were topics I felt too young to understand. And I was ambivalent about spring. Oh, and hams. God, hams are weird. Giant, sweaty holiday hams totally make my skin crawl. So pink and sweet and unnatural. Ugh. Easter, man. It’s oppressing me.
My idea this year is to host a less than traditional affair, keeping things casual and secular. I plan to recreate the deviled eggs from last year, as well as pudding cookies studded with pastel-colored candy, which are magnificent. A light pasta salad, jammed up with peas and asparagus seems lovely and then, these: so amazing-lamb chops with an Asian-inspired marinade. I bought four beautiful chops from the butcher shop, let them sit all day soaking up the brown sugar, soy sauce, garlic, etc. And then I broiled them in about six minutes, until they were a very pink medium-rare. I’m taking back Easter, everybody. And there won’t be a glazed ham in sight.
Chinese Five -Spice Lamb Chops
Adapted from a recipe by Sam Choy
- 1 cup brown sugar
- 1/4 cup garlic, chopped
- 1/4 cup cilantro, chopped
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup soy sauce
- 4 lamb chops
In a large bowl combine all ingredients into a paste. Spoon over lamb chops and marinate for at least 4 hours. Broil the chops, 3 minutes a side. Let them rest before serving with a sprinkle of Kosher salt.