Vietnamese Lamb Chops Recipe

• 1/4 cup bourbon
• 1/2 cup fish sauce
• 1/2 cup honey
• 1/4 cup vegetable oil
• 3 tablespoons soy sauce
• 6 medium garlic cloves, finely chopped
• 1 tablespoon ground coriander
• 2 teaspoons freshly ground white pepper
• 2 teaspoons freshly squeezed lime juice
• 8 (1-inch-thick) lamb loin chops
• Fresh cilantro leaves
• Lime wedges
• Steamed rice

1. Place everything except the lamb in a 13-by-9-inch baking dish and whisk to combine.
2. Lay the lamb chops in a single layer in the marinade and turn to coat.
3. Cover, refrigerate, and marinate at least 4 hours and up to 24 hours, turning the lamb at least once during the marinating time.
4. Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes.
5. Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
6. Bake the lamb for 15 minutes.
7. Flip the chops and continue to bake until they register 130 degrees F on an instant-read thermometer for medium rare, about 5 minutes more.
8. Remove the dish to a wire rack and let the chops rest for 5 minutes.
9. Garnish with the cilantro and serve with the sauce, lime wedges, and steamed rice.

bourbon, fish sauce, honey, vegetable oil, soy sauce, garlic, ground coriander, freshly ground white pepper, freshly squeezed lime juice, lamb loin chops, cilantro, wedges, rice

Taken from www.chowhound.com/recipes/vietnamese-lamb-chops-30858 (may not work)