INGREDIENTS

1/3 cup cilantro, chopped
1/4 cup honey
2 tbsp soy sauce
2 tbsp brandy
3 cloves garlic, minced
18 1″ thick lamb chops
1 cup chicken stock
5 tbsp oyster sauce
1/4 cup fresh lemon juice
1 tbsp sugar
1 tsp chinese five-spice powder
2 green onions
1/2 cup butter, cut into pieces

DIRECTIONS

1. Whisk cilantro, honey, soy sauce, brandy and garlic in a glass dish to combine. Add to this the lamb and cover, or place everything in a resealable bag and seal. Refrigerate overnight.
2. Preheat barbecue on HIGH, then reduce heat to MEDIUM and lightly brush the grids with oil. Place the chops on the barbecue and cook for 2 minutes, then rotate then a quarter turn on the same side for great grill marks. Cook for another 2 minutes, then flip to the other side for 2 minutes. Rotate the lamb on last quarter turn for 2 minutes (for medium rare). Remove to a platter and let rest, tented with foil for 4 minutes.
3. Meanwhile, combine the chicken stock, oyster sauce, lemon juice, sugar and five-spice powder in a saucepan and bring to a boil. Boil until the sauce is reduced to 3/4 cup, about 12 minutes. Reduce heat to LOW, and add green onion and butter, stirring until the butter melts.
4. Place chops on plates and spoon sauce overtop.