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Baked Spicy Sichuan Lamb Chops

This is a variation of the Hot and Spicy Lamb stir-fried with Sichuan Chilli Oil that I so love in my favorite Sichuan restaurant. Baking the lamb chops whole cuts down on preparation time to make it perfect for a weeknight meal.


  • 2 lbs lamb chops
  • ½ inch ginger, sliced thinly (or substitute with 1 tsp ginger powder)
  • 2 tsp garlic powder
  • 1 medium onion, sliced into rings
  • ½ tsp salt
  • 2 to 4 tsp SIchuan Chilli Oil, adjust according to taste
  • handful of cilantro for garnishing


  1. Marinade lamb chops with salt, Sichuan chilli oil, ginger (or ginger powder), onion and garlic powder for 1 to 8 hours in the refrigerator.
  2. Bake in preheated 375F oven until chops are cooked to desired tenderness.
  3. Garnish with cilantro. Serve with warm steamed rice (or for a change, Roasted Lemon Potatoes, or both).


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