Cook 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. 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. Add the onion and garlic; cook, covered, over low heat until tender and lightly colored, about 20 minutes.
3. Add the soy sauce, chile paste, marmalade, vinegar, and ginger. Simmer for 2 minutes, stirring constantly.
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.

dark sesame oil, lamb chops, yellow onion, garlic, soy sauce, chile paste, rice wine vinegar, fresh ginger

Taken from www.seriouseats.com/recipes/2007/05/cook-the-book-asian-lamb-chops.html (may not work)