Meat + Poultry Lamb Lamb Chop Chinese Spicy, Sweet and Sour Lamb Chops Be the first to rate & review! Spring is lamb time for me, and you know how much I love Chinese food. Here I’ve combined my favorites in one easy recipe. Who doesn’t love lamb racks cut into easy-to-eat mini caveman chops? Slideshow: Fast Lamb Chop Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with his MSNBC series What's Eating America, and in 2021, he premiered Family Dinner on Chip & Joanna Gaines' Magnolia Network. In 2022, Andrew Zimmern's Wild Game Kitchen will premiere on the Outdoor Channel. All three shows were created by Intuitive Content, the full-service television and digital production company that Andrew heads as both founder and CEO. Food & Wine's Editorial Guidelines Published on July 6, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Madeleine Hill Active Time: 1 hrs 30 mins Total Time: 2 hrs Yield: 4 Ingredients Marinade 2 large egg whites 1/4 cup soy sauce 1/4 cup sake 1/4 cup sherry 1/4 cup plus 2 tablespoons cornstarch 1/2 teaspoon baking soda 12 baby lamb chops (2 1/2 to 3 ounces each) Sauce 1/4 cup plus 2 tablespoons soy sauce 1/2 cup lightly packed light brown sugar 1/3 cup chicken stock or low-sodium broth 1/4 cup Chinese black vinegar 2 tablespoons rendered bacon fat (see Note) 1 tablespoon toasted sesame oil 2 tablespoons cornstarch Chops 1/2 cup cornstarch 1/2 cup tapioca flour 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 2 tablespoons peanut oil, plus more for frying 12 dried Chinese or other hot red chiles One 2-inch piece of peeled fresh ginger, thinly sliced 1 small star anise 1/3 cup minced scallions 5 garlic cloves, thinly sliced Directions Make the Marinade In a large baking dish, whisk the egg whites until foamy. Whisk in the soy sauce, sake and sherry, then whisk in the cornstarch and baking soda until smooth. Add the lamb chops and turn to coat. Cover and let marinate at room temperature for 30 minutes. Meanwhile, Make the Sauce In a medium bowl, whisk the soy sauce with the brown sugar, stock, vinegar, rendered bacon fat, sesame oil and cornstarch. Cook the Chops In a large bowl, whisk the cornstarch with the tapioca flour, salt and baking soda. In a large saucepan, heat 1/2 inch of peanut oil to 375°. Remove half of the lamb from the marinade, letting the excess drip back into the baking dish. Dredge the lamb in the cornstarch mixture, patting it on lightly so it adheres. Fry the lamb over moderately high heat, turning once, until browned all over, 2 to 3 minutes total. Transfer to a paper towel–lined baking sheet to drain. Let the oil return to 375° and repeat with the remaining lamb. Carefully pour the hot oil from the saucepan into a heatproof bowl. Wipe out the saucepan and heat the 2 tablespoons of peanut oil in it. Add the chiles, ginger, star anise, scallions and garlic and stir-fry over high heat until the garlic is golden, 2 to 3 minutes. Stir in the sauce, then add the lamb chops and cook, turning, until the lamb is coated and the sauce is thick, about 2 minutes. Transfer to a platter and serve. Notes To make rendered bacon fat: In a medium skillet, cook 4 slices of bacon over moderately high heat until rendered and crisp, about 5 minutes. Transfer the bacon to paper towels and reserve for another use. You should have about 2 tablespoons of rendered bacon fat. Serve With Steamed rice and bok choy. Rate it Print