Ingredients

• 1/3 cup chopped fresh cilantro
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons Cognac or brandy
• 3 garlic cloves, minced
• 2 1 1/2-pound racks of lamb, excess fat trimmed
• 1 cup chicken stock or canned low-salt chicken broth
• 5 tablespoons oyster sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 1 teaspoon Chinese five-spice powder
• 2 green onions, thinly sliced
• 1/2 cup chilled butter, cut into small pieces

Instructions

1. Whisk first 5 ingredients in large glass baking dish to blend. Add lamb; turn to coat. Cover and refrigerate overnight.
2. Prepare barbecue (medium-low heat). Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
3. Meanwhile, boil chicken stock and next 4 ingredients in small saucepan until reduced to 3/4 cup, about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.
4. Cut lamb between ribs into chops. Place chops on plates; spoon sauce over.