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Lamb Chops With Scallions in a Cola Glaze

Lamb Chops With Scallions in a Cola Glaze 4.000

Stacy Zarin Goldberg for The Washington Post

Dinner in Minutes Jan 15, 2014

This preparation is a little magic; a quick reduction of the cola becomes a not-too-sweet sauce, enhanced with a touch of anise. You can also add the scallions just at the end so they retain some of their crispness.

Look for shoulder blade chops; they are bone-in, 1/2-to-3/4-inch thick and meant to be picked up and gnawed on before you're through with them.

Serve with small, roasted or boiled potatoes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons extra-virgin olive oil
  • 8 lamb shoulder chops (about 2 3/4 pounds total; see headnote)
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • 6 bunches scallions
  • 1 tablespoon anise seed
  • 1 1/2 cups regular Coca-Cola (a 12-ounce can; do not use Diet Coke or Coke Zero; may substitute Pepsi-Cola)


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the chops lightly on both sides with salt and pepper. Once the oil shimmers, arrange 4 of the chops in the skillet; cook for 3 to 4 minutes, until browned in spots, then turn them over and cook for 3 minutes or just until browned on the second side. Transfer to a platter; the meat will not be cooked through. Repeat with the remaining oil and lamb chops, transferring the chops to the plate as well.

Meanwhile, trim off and discard the root ends and dark-green parts of the scallions, also discarding any loose outer layers. Cut the remaining white and light-green parts crosswise into 1/2-inch pieces.

Add the anise seed to the empty skillet, stirring quickly to dislodge any browned bits; toast the spice for about a minute. Then stir in the cola and scallions, being careful to avoid the rush of steam from the skillet. Cook for about 5 minutes, until the liquid is slightly reduced and the scallions have softened.

Return all of the chops to the skillet, turning and basting so they are well coated. Once most of the liquid has disappeared, the lamb chops should be evenly glazed yet still pink (medium-rare to medium) at the center.

Transfer to a platter, heaping the scallions on top. Pour the pan juices over; serve right away.

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Recipe Source

Adapted from "Bold: A Cookbook of Big Flavors,” by Susanna Hoffman and Victoria Wise (Workman, 2013).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 510

% Daily Values*

Total Fat: 26g 40%

Saturated Fat: 8g 40%

Cholesterol: 165mg 55%

Sodium: 180mg 8%

Total Carbohydrates: 18g 6%

Dietary Fiber: 3g 12%

Sugar: 11g

Protein: 50g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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