Vietnamese lamb chops from Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee

  • shallots
  • soy sauce
  • bourbon
  • cilantro
  • ground coriander
  • fish sauce
  • garlic
  • honey
  • limes
  • corn oil
  • lamb loin chops
  • grapeseed oil
  • white pepper
  • EYB Comments

    Can substitute peanut oil for corn oil. Marinate 4 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Edamame hummus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for corn oil. Marinate 4 hours to overnight.

  • Kduncan on June 06, 2019

    Other then I think our fish sauce has gone bad, I liked the flavors in this recipe. Definitely different. With the hummus, it's a very filling meal with not much day-of prep time.

  • TrishaCP on August 11, 2013

    Marinated these for only two hours, and still very good flavor. We grilled these for about 15 minutes rather than cooking per the recipe, and it worked out well.

  • JoanN on June 28, 2013

    Unusual flavors for lamb, but very delicious. I marinated the chops for about 9 hours and might marinate a bit less next time. Timing, as I have found true with other recipes I've tried from this book, was spot on. Served as suggested with the Edamame Hummus on page 199.

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