Serve with: Sesame noodle salad with chopped fresh cilantro, and cucumber slices tossed in rice wine vinaigrette.
Recipe information
Yield
Makes 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)
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.
