Vietnamese Aromatic Lamb Chops

Vietnamese Aromatic Lamb Chops

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Nelson_Huynh 4

"These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight."
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8 h 30 m servings 555 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
  2. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
  3. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.


  1. 95 Ratings

Most helpful positive review

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 saucepa...

Most helpful critical review

We were not very impressed with this recipe. It was too sweet for us.

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 saucepa...

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 t...

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 ...

This is one of the best recipes I've ever used for lamb. I think next time I'll leave off the sugar, however. As-is, though, it's still delicious.

I made these chops and oh my word, divine is not the word to be used for this dish. The meat was soooo tender and juicy. Theres no doubt this is one for the recipe book, a must have and must mak...

This is an amazing recipe. We used pork chops instead of lamb and it turned out really good. We were out of garlic powder and we just used extra cloves of garlic. We cooked it on the stop top in...

Oh. My. Goodness. This was out of this world, and I would agree the best lamb I've ever had. I didn't have lamb chops--only lamb stew meat--so I was worried that it wouldn't work as well. The ma...

I used this with pork loin chops and LOVED it. I recommend The Q's suggestion with regard to simmering down some chicken broth with the drippings (I didn't bother with the balsamic and cornstarc...

This was an excellent recipe! I love lamb and this was a really great new way to prepare it. Thank you for the recipe!

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