Recipe information
Yield
4 Servings
Ingredients
1
/3 cup hoisin sauce
2
tablespoons soy sauce
2
tablespoons dry Sherry
2
teaspoons chili oil
1
tablespoon rice vinegar
3
large garlic cloves, finely chopped
1
/2 cup thinly sliced green onions, divided
8
1/2-inch-thick shoulder lamb chops (about 2 pounds total)
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Preparation
Step 1
Prepare barbecue (high heat). Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions. Add lamb and turn to coat. Let marinate 20 minutes.
Step 2
Brush grill rack with oil. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Place 2 lamb chops on each plate. Sprinkle lamb with remaining green onions and serve.