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Grilled Lamb Chops with Asian Butter Sauce



Whisk first 5 ingredients in large glass baking dish to blend.
Add lamb; turn to coat.
Cover and refrigerate overnight.
Prepare barbecue (medium-low heat).
Grill lamb to desired doneness, turning chops occasionally, about 25 minutes for medium-rare.
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.
Cut lamb between ribs into chops.
Place chops on plates; spoon sauce over.