Vietnamese Aromatic Lamb Chops Recipe -
Vietnamese Aromatic Lamb Chops Recipe
  • READY IN 8+ hrs

Vietnamese Aromatic Lamb Chops

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    8 hrs 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2008

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

Most Helpful Critical Review
Jul 08, 2011

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

Feb 25, 2008

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!

Jun 23, 2009

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.

Jan 21, 2012

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.

May 15, 2012

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 make. LOVE IT!!!!! added comment - 15/05/2012 - ive said it before in 2010 im saying it again, this is an awesome recipe made it again on sunday for Mothers day and it was a hit. There wasnt anything left. Now to try it with pork loin chops to see how it comes out. YUMNESS

Jun 09, 2009

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 instead of grilling it, but used very little oil. We thickened the left over juices and it made a very tasty sauce. We served it with white rice on the side and it was a very good meal

Jul 06, 2011

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 marinade tenderized it perfectly, and then carmelized it in a beautiful manner. Absolutely delicious! Thank you!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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