Paleo Recipes – Cavegirl Cuisine

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Asian Lamb Chops with Steamed Bok Choy

Asian Lamb Chops with Steamed Bok Choy

Asian Lamb Chops with Steamed Bok Choy are so easy to prepare and the results are elegant and tasty! The lamb can easily be substituted with chicken or pork.

Some other Cavegirl Cuisine recipes that you may enjoy:
Pistachio-Mint Pesto Lamb Riblets
Jalapeño-Pesto Minty Rack of Lamb
Roasted Leg of Lamb with a Sweet Garlic Parsley Rub

Asian Lamb Chops with Steamed Bok Choy

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Ingredients

  • • 1.25 pounds lamb, french-style and cut between bones (about 10)
  • • 2 tablespoons Ume Plum Wine Vinegar (or preferred vinegar)
  • • 1 tablespoon maple syrup
  • • 1 tablespoon Chinese Five Spice
  • • 1 teaspoon garlic powder
  • • 1/2 teaspoon red pepper chili flakes
  • • 1 tablespoon sesame oil
  • • 1/4 cup coconut aminos
  • • 3 green onions, sliced (and extra for optional garnish)
  • • 2 tablespoons ghee or organic butter
  • • 3-5 cloves of garlic, minced
  • • 1 large bunch of bok choy, roughly chopped

Directions

  1. Place lamb chops in a shallow dish.  Whisk vinegar, maple syrup, Chinese Five Spice, garlic powder, red pepper chili flakes, sesame oil, coconut aminos, and green onions.  Pour mixture over the chops.  Cover.  Refrigerate overnight.
  2. When you are ready to cook, heat the butter and garlic over medium high heat.  Toss the bok choy in the garlic butter.  Add 2 tablespoons water.  Reduce to low heat. Cover and steam for about 8-10 minutes until the white parts of the bok choy start to become translucent.
  3. On a grilling pan (or the grill), heat on medium with preferred oil (just a little brush of oil is needed).  Grill the chops on each side for 3-4 minutes until desired doneness.  I cook mine to 145 degrees F and then let them rest for 5 minutes.
  4. Plate the bok choy and lamb chops. Add freshly chopped green onions, if desired.
  5. Enjoy!

Ingredients

  • 1.25 pounds lamb, french-style and cut between bones (about 10)
  • 2 tablespoons Ume Plum Wine Vinegar (or preferred vinegar)
  • 1 tablespoon maple syrup
  • 1 tablespoon Chinese Five Spice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper chili flakes
  • 1 tablespoon sesame oil
  • 1/4 cup coconut aminos
  • 3 green onions, sliced (and extra for optional garnish)
  • 2 tablespoons ghee or organic butter
  • 3-5 cloves of garlic, minced
  • 1 large bunch of bok choy, roughly chopped

Directions

  1. Place lamb chops in a shallow dish.  Whisk vinegar, maple syrup, Chinese Five Spice, garlic powder, red pepper chili flakes, sesame oil, coconut aminos, and green onions.  Pour mixture over the chops.  Cover.  Refrigerate overnight.
  2. When you are ready to cook, heat the butter and garlic over medium high heat.  Toss the bok choy in the garlic butter.  Add 2 tablespoons water.  Reduce to low heat. Cover and steam for about 8-10 minutes until the white parts of the bok choy start to become translucent.
  3. On a grilling pan (or the grill), heat on medium with preferred oil (just a little brush of oil is needed).  Grill the chops on each side for 3-4 minutes until desired doneness.  I cook mine to 145 degrees F and then let them rest for 5 minutes.
  4. Plate the bok choy and lamb chops. Add freshly chopped green onions, if desired.
  5. Enjoy!
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