Cook the Book: Asian Lamb Chops

Cook the Book: Asian Lamb Chops

Like a lot of people my age, the Silver Palate Cookbook became my go-to cookbook when I first started cooking for friends and girlfriends. In fact, the first brunch I ever cooked for my wife featured two recipes from the Silver Palate. Julee Rosso's and Sheila Lukins's recipes are simultaneously sophisticated and down to earth, and—here's the best part—they always work. The lamb chop recipe that follows is one of my favorites from the book.

Asian Lamb Chops


  • 3 tablespoons dark sesame oil
  • 6 thick shoulder-cut lamb chops, trimmed of excess fat
  • 3/4 cup finely chopped yellow onion
  • 3 garlic cloves, peeled and minced
  • 3 tablespoons soy sauce
  • 3 tablespoons chile paste
  • 3/4 cup tart orange marmalade
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon minced fresh ginger


  1. 1.

    Heat the sesame oil in a large skillet over medium heat. Add the pork chops; brown lightly on both sides. Drain chops on paper towels.

  2. 2.

    Add the onion and garlic; cook, covered, over low heat until tender and lightly colored, about 20 minutes.

  3. 3.

    Add the soy sauce, chile paste, marmalade, vinegar, and ginger. Simmer for 2 minutes, stirring constantly.

  4. 4.

    Return the chops to the skillet, cover and cook over low heat, turning once, until done, about 7 minutes. Serve immediately, spooning the sauce over the chops.