Chinese Char Siu Grilled Lamb Chops

From the kitchen of Carly

Char siu spiced lamb chops get their mahogany glaze from hoisin, soy, and five-spice, then hit the grill for a caramelized crust. A warm honey finish seals the deal. Quick-cooking, deeply savory, and worth the overnight marinade.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 tablespoons hoisin sauce*
  • 13 tablespoons soy sauce
  • 12 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
  • 11 tablespoon sugar
  • 11 teaspoon Chinese five-spice powder**
  • 11/2 teaspoon salt
  • 118 rib lamb chops (about 3 pounds), well trimmed
  • 12 tablespoons honey
  • 11 tablespoon water
  • 1*Available in the Asian foods section of many supermarkets and at Asian markets.
  • 1**A spice blend that usually contains ground fennel seeds
  • 1Szechuan peppercorns
  • 1cinnamon
  • 1star anise
  • 1and cloves; available in the spice section of most supermarkets.

Instructions

  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.

  2. Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.

  3. Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.