Lamb Rib Chops, Teppanyaki Style

by tina

I used to go with my parents to this one teppanyaki restaurant that served delicious lamb rib chops. When I watched the cooks cook in front of us, it seemed so easy–butter, soy sauce, garlic, and black pepper were the main ingredients used for everything it seemed.  Having kept that in mind, I tried recreating the lamb rib chops at home.


  • 3-4 lamb rib chops (make sure to buy good grade. mine were from New Zealand)
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon soy sauce
  • 1/2-1 tablespoon chinese vegetarian barbecue sauce (沙茶醬) to taste
  • 1 clove garlic chopped
  • black pepper


At medium heat, melt the butter in the pan. Then turn the temp to high, wait 30 secs, and place the lamb chops in the pan. After about 30 secs, flip them over. After about 30 secs, turn the heat down to medium high.

Add the soy sauce on top. Move the lamb chops around to make sure the soy sauce is spread evenly. Then immediately flip it over again in order for both sides to have a soy sauce coat. Turn the temp down to medium. Add the barbecue sauce and coat both sides with it. Flip and put pressure on the lamb chops with your spatula to help cook the inner middle portion of each lamb chop.


Add a few dashes of black pepper. Add the garlic on top and more barbecue sauce (if needed).  Move, flip, and apply pressure on the lamb chops when needed. When the lamb chops are brown to dark-ish brown, they should be ready.


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