Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy.
Recipe information
Yield
Makes 6 Servings
Ingredients
3
tablespoons hoisin sauce
3
tablespoons soy sauce
2
tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1
tablespoon sugar
1
teaspoon Chinese five-spice powder
1
/2 teaspoon salt
18
rib lamb chops (about 3 pounds), well trimmed
2
tablespoons honey
1
tablespoon water
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Preparation
Step 1
Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
Step 2
Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 2 1/2 minutes per side for medium-rare. Transfer to platter.
Step 3
Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.