Vietnamese-Style Braised Lamb Chops
A hearty and flavorful Vietnamese-inspired dish featuring lamb chops slow-cooked in a rich bo kho sauce.
Ingredients
- ●1.5 pounds Lamb chops
- ●2 cups Bo kho sauce (see notes)Homemade bo kho sauce recipe: 2 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 2 cloves garlic minced, 1 tablespoon grated ginger, 2 tablespoons vegetable oil, 2 cups lamb or beef broth
- ●2 teaspoons Vietnamese yeast
- ●1 pound Loin of beef (optional)For added flavor and texture, thinly slice and add to braising liquid
- ●to taste Salt and pepper
Instructions
- 1
1. Preheat oven to 300°F (150°C).
- 2
2. In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- 3
3. Add lamb chops and cook until browned on both sides, about 5 minutes per side.
- 4
4. Remove lamb chops from pot and set aside.
- 5
5. Reduce heat to medium and cook bo kho sauce ingredients in the same pot, stirring constantly, until fragrant and slightly thickened, about 5 minutes.
- 6
6. Add lamb chops back to pot, cover with lid, and transfer to preheated oven.
- 7
7. Braise lamb chops for 2-3 hours, or until tender and falling apart.
- 8
8. Serve lamb chops with additional bo kho sauce spooned over the top.
- 9
9. Garnish with fresh cilantro and serve with steamed rice or noodles.
- 10
10. If using beef loin, add it to the braising liquid during the last 30 minutes of cooking.