Grilled Lamb Chops with Chinese Five-Spice Instead of a dry rub, these chops are smeared with an exotic wet paste made with Chinese five-spice. Chinese five-spice is typically made by grinding together star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It beautifully compliments the flavour of prairie lamb. Serve the chops with the sweet and zesty sauce. Serves 4 Lamb Chops 12 lamb chops 3 tbsp (45 mL) Chinese five-spice powder 1 tbsp (15 mL) brown sugar ¼ tsp (1 mL) cayenne pepper 2 cloves garlic, finely minced 1 tbsp (15 mL) soy sauce 1 tbsp (15 mL) Dijon mustard 1 tsp (5 mL) rice wine vinegar 2-3 tbsp (30-45 mL) peanut or canola oil
Trim the chops of any extra fat. Lay them on a board or large platter.
Sauce ¼ cup (60 mL) Major Grey or mango chutney ¼ cup (60 mL) Asian-style sweet chili garlic sauce (not Siracha) 1 tbsp (15 mL) Dijon mustard
Smear the lamb chops on all sides with the paste. Set aside while you preheat the barbeque or grill pan to medium. Cook until desired doneness. Set aside and cover for 10 minutes before serving. Serve hot with the sauce.
In a medium bowl, combine the Chinese five-spice powder, brown sugar, cayenne, garlic, soy sauce, Dijon mustard, and rice wine vinegar. Add 2 tbsp (15 mL) oil and stir to make a paste. Add another spoonful of oil, if necessary. Paste should be the thickness of mustard.
To make the sauce, in a small bowl, stir together the chutney, chili garlic sauce and the mustard. Makes ½ cup (125 mL)