Friday, December 5, 2008



  • 3 tbsp. soy sauce
  • 2 tbsp. lemon juice
  • 1 tbsp. honey
  • 2 tbsp. hoisin sauce
  • 2 tbsp. Dijon mustard
  • 3 tbsp. olive oil
  • 1 tbsp. Oriental sesame oil
  • 1 c. chopped onions
  • 2 tbsp. chopped fresh rosemary
  • 1/4 c. chopped Italian flat-leaf parsley
  • Freshly ground black pepper (20 turns of the mill)


2 loin lamb chops, 1 1/2 inches thick, weighing a total of 3/4 lb.

1. To make the honey-hoisin marinade: In a medium size bowl, mix together the soy sauce, lemon juice, honey, hoisin sauce, mustard, olive oil, sesame oil, onions, rosemary, parsley and pepper. Stir until well combined. The marinade can be placed in a lidded glass jar and refrigerated for up to 5 days. You can use the marinade for 1 to 8 lamb chops, keeping in mind that each chop requires 2 1/2 tablespoons of the marinade. Set aside 5 tablespoons (a quarter of
the marinade) for this recipe.

2. When ready to marinate, place the lamb chops in a plastic bag. Add 5 tablespoons of the marinade to the bag and massage the chops until completely covered. Set the plastic bag on a plate. Allow to marinate at least a half hour or up to 24 hours. If you are marinating longer than 1 hour, place the lamb chops in the refrigerator. Allow to return to room temperature before broiling.

3. Preheat the oven to boil.
4. Place the lamb chops on a rack resting on a shallow roasting pan. Broil as close to the flame as possible for 5 to 7 minutes. Turn the lamb chops over and continue broiling for another 5 to 7 minutes. The finished chops should be pink and juicy with a dark brown, crusty exterior. The grilled lamb chop is ready to serve immediately.

No comments: