Pacific Rim lamb Rib Chops with Stir-Fry

YIELD: 8 servings

⅓ cup lite soy sauce
4 cloves garlic, finely chopped
¼ cup hoisin sauce
2 Tbsps. grated gingerroot
8 lamb rib chops, 1/2” thick
1 large onion, sliced
1 cup sliced celery
4 medium red bell peppers, sliced
12 oz. brown mushrooms, quartered
2 cups broccoli florets
¾ lb. snow peas, trimmed

1. In small bowl combine soy sauce, garlic, hoisin sauce and gingerroot. In large baking dish arrange lamb chops. Pour on ¼ cup soy mixture, turning chops to coat. Cover and refrigerate for 30 minutes.

2. In large skillet sprayed with nonstick cooking spray, cook onion over medium heat for 5 minutes, stirring occasionally. Add celery and cook 2 additional minutes. Mix in bell peppers, mushrooms, broccoli, peppers and remaining soy sauce mixture. Cook for 4 minutes. Stir in pea pods, turn off heat, cover and let stand for 5 minutes.

3. Broil lamb chops 4" from source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145°F for medium-rare, 160°F for medium and 170°F for well. Mound vegetables on plates and top each with lamb rib chop.

Recipe and photo: the American Lamb Board