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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Sesame noodle salad with chopped fresh cilantro, and cucumber slices tossed in rice wine vinaigrette. 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) |
Directions:
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.
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.
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