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5 Spice Lamb with 6 Spice Mongolian Sauce plated with rice

Five Spice Marinated Lamb Chops with Six Spice Mongolian Sauce

5 from 1 vote
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Course: Dinner, Main
Cuisine: Asian, Chinese
Keyword: 5 Spice, Asian, Chinese, Chop, Five Spice, Grill, Grilled, Kamado Joe, Lamb, Marinade, Mongolian, Saute, Six Spice, Wok
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
If you don't want to use the Thai Chilis, no problem, don't use them. The sauce will still be super flavorful with the traditional five spice with cinnamon, star anise, clove, sichuan peppercorns and fennel seeds.
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5 Spice Marinated Rack of Lamb Ingredients

  • 1 ea Lamb Rack (1.5-2 lb)
  • 2 oz Soy Sauce
  • 2 ½ tbsp Tbl Honey
  • 2 tbsp Sesame Oil
  • 1 ½ tbsp 5 Spice Powder
  • ¼ tsp White Pepper

Mongolian Sauce Ingredients

  • 1 1 Tbl Vegetable Oil
  • 4 ea Garlic Cloves minced
  • 2 ea Thai Chilis sliced
  • 3 ea Scallions sliced ¼"
  • ½ tsp 5 Spice Powder
  • 3 tbsp Sugar
  • 2 oz Michiu Chinese Wine or Sherry
  • 4 oz Soy Sauce
  • 2 tbsp Oyster Sauce
  • 3 oz Water
  • Cornstarch to thicken (1 Tbl cornstarch 1-2 Tbl water combined) Should be the thickness of cream.

Instructions

Trim and Marinate the Lamb

  • Clean the lamb rack if it is not done.
    Remove any excess meat and trim from the bones.
  • Combine the ingredients for the marinade. 
  • In a resealable gallon size bag or container, place the lamb and pour the marinade over the lamb.
    Ensure the lamb is coated in the marinade.
  • Marinate the lamb for 3-4 hours. Longer may start to cure the meat because of the soy sauce in the marinade.

Grilling Rack of Lamb

  • Preheat the grill to a medium high heat. 
  • Grill the fat side down of the rack of lamb. Monitor the grilling to ensure that the lamb is not burning. 
  • Turn the rack of lamb to avoid flare ups from the fat.
  • Rotate the rack of lamb every few minutes to keep from burning.
  • Pull the rack of lamb from the heat when the internal temperature is 130°F for medium rare.
    Let the lamb rest for 10-15 minutes before cutting.
    The lamb will rise in temperature approximately 5° while it rests.

Making the 6 Spice Mongolian Sauce

  • Combine the Sugar, Michiu Wine or Sherry, Oyster Sauce and Water.
    Mix to dissolve the sugar.
    These sauce ingredients can be mixed ahead and held aside until lamb is ready to serve.
  • When ready to make the sauce, add the oil to a pan over medium high heat.
  • Add the Garlic and saute. Avoid browning the garlic.
  • Add the Scallions and Thai Chilis and saute briefly.
  • Add the premixed sauce ingredients and the 5 spice powder, whisk together to incorporate the powder. Bring to a boil.
  • Make the cornstarch slurry, mix cornstarch and water to remove any lumps.
  • While whisking, drizzle in the cornstarch slurry and stop adding the cornstarch when the desired thickness is reached.
  • Cut the rack of lamb between the bones to make chops with the bone attached.
    Serve with the sauce drizzled over and on the plate.
    Serve with Jasmine Rice and grilled vegetables.
    ENJOY!