Pacific Rim Lamb Rib Chops with Stir-Fry

8 American lamb rib chops, 1/2-inch thick
1/3 cup lite soy sauce
4 cloves garlic, finely chopped
1/4 cup hoisin sauce
2 tablespoons grated gingerroot
1 large onion, sliced
1 cup sliced celery
4 medium red bell peppers, sliced
2 (6 ounce) packages brown mushrooms, quartered
2 cups broccoli florets
3/4 pound snow peas, trimmed

In small bowl combine soy sauce, garlic, hoisin sauce and gingerroot.

In large glass baking dish arrange lamb chops. Pour on 1/4 cup soy mixture, turning chops to coat. Cover and refrigerate for 30 minutes.

In large skillet, sprayed with nonstick cooking spray, cook onion over medium heat for 5 minutes, stirring occasionally. Add celery and cook 2 additional minutes. Mix in bell peppers, mushrooms, broccoli, peppers and remaining soy sauce mixture. Cook for 4 minutes. Stir in pea pods, turn off heat, cover and let stand for 5 minutes.

Broil lamb chops 4 inches from source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium and 170 degrees F for well. Mound vegetables on plates and top each with lamb rib chop.

Servings: 8

Source: American Lamb Board