Hunan Lamb Chops
Get ready to elevate your dinner table with these fiery and flavor-packed Hunan Lamb Chops! This Chinese-inspired recipe features tender lamb chops marinated in soy sauce and Shaoxing wine, then seared to perfection and simmered in a bold, aromatic sauce made with Doubanjiang (fermented chili bean paste), Sichuan peppercorns, and dried chili peppers. The result is a dish bursting with spicy, savory, and slightly smoky flavors, balanced by a hint of sweetness from brown sugar. Finished with a drizzle of sesame oil and a sprinkle of fresh green onions, these lamb chops are perfect for serving alongside steamed rice or stir-fried vegetables. With just 45 minutes of total cooking time, this recipe is your ultimate guide to a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 6 pieces Dried chili peppers
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons Doubanjiang (fermented chili bean paste)
- 1 tablespoon Dark soy sauce
- 1 teaspoon Brown sugar
- 3 tablespoons Vegetable oil
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame oil
Instructions
In a large bowl, combine 2 tablespoons of soy sauce, Shaoxing wine, and cornstarch. Whisk together to create a marinade.
Add the lamb chops to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to allow the flavors to penetrate the meat.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Sear the lamb chops on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, dried chili peppers, and Sichuan peppercorns. Stir-fry for 1-2 minutes, or until fragrant.
Add the Doubanjiang to the skillet and stir to combine with the aromatics. Cook for another minute to release the chili bean paste's flavors.
Return the lamb chops to the skillet and pour in the remaining 2 tablespoons of soy sauce, dark soy sauce, and a teaspoon of brown sugar. Stir to coat the chops evenly in the sauce.
Cover the skillet with a lid and let the lamb chops simmer on low heat for 10-12 minutes, flipping them halfway through to ensure they cook evenly.
Remove the lid and increase the heat to medium-high to allow the sauce to thicken slightly, about 2-3 minutes.
Drizzle sesame oil over the lamb chops and sprinkle chopped green onions on top as a garnish.
Serve the Hunan lamb chops hot with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
