Vietnamese-style Aromatic Lamb Chops

    8 hours 40 minutes

    These are the most delicious lamb chops you'll ever taste! When I make this savory lamb dish, EVERYONE has been impressed and has had people coming back for more for many years. It's suitable for any occasion...even Christmas. Plan ahead so you can marinate the lamb overnight.

    18 people made this

    Serves: 5 

    • 15 x 100g lamb loin chops
    • 2 cloves garlic, sliced
    • 1 teaspoon garlic powder, or to taste
    • 1 pinch chilli powder
    • 2 tablespoons white sugar
    • freshly ground black pepper to taste
    • 1 tablespoon fresh lime juice
    • 1 tablespoon soy sauce
    • 2 tablespoons olive oil
    • 1/4 cup chopped fresh coriander
    • 2 lime wedges
    • 2 lemon wedges

    Preparation:10min  ›  Cook:30min  ›  Extra time:8hours marinating  ›  Ready in:8hours40min 

    1. Place the lamb chops into a roasting pan and season evenly with the garlic, garlic powder, chilli powder, sugar, salt and pepper. Drizzle with lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
    2. Preheat the oven to 200 degrees C. Allow the lamb to stand at room temperature while the oven preheats.
    3. Roast lamb, uncovered, about 20 minutes for medium or 30 minutes for well done. Garnish with a sprinkle of coriander and squeeze lime and lemon juice over the top before serving.

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    Reviews in English (122)


    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 what a keeper  -  11 Sep 2008  (Review from Allrecipes USA and Canada)


    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!  -  25 Feb 2008  (Review from Allrecipes USA and Canada)


    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.  -  23 Jun 2009  (Review from Allrecipes USA and Canada)