Grilled Marinated Lamb Chops
From hopscotch 14 years ago
Ingredients
- black bean sauce shopping list
- 3/4 cup mirin or sweet sherry shopping list
- 1 cup hoisin sauce shopping list
- 1/2 cup honey shopping list
- 1/4 cup soy sauce shopping list
- 2 tablespoons curry powder shopping list
- 3 tablespoons Asian sesame oil shopping list
- 1/2 cup Chinese fermented black beans, rinsed, drained, and coarsely chopped shopping list
- 1 tablespoon chopped garlic shopping list
- 2 tablespoons momiji or other Asian chili paste shopping list
- 1 tablespoon grated orange zest shopping list
- 16 single lamb chops, trimmed of fat shopping list
- 2 fennel bulbs, cut and trimmed shopping list
- olive oil for coating shopping list
- 4 fresh rosemary sprigs shopping list
How to make it
- To make the sauce: In a medium saucepan, combine all the sauce ingredients and cook over medium heat for 10 minutes. Let cool. Pour 1/2 cup of the sauce into a shallow nonaluminum container and add the lamb. Turn to coat. Cover with plastic wrap and refrigerate overnight. Refrigerate the rest of the sauce in a covered bowl until needed.
- Remove the lamb and sauce from the refrigerator at least 30 minutes before cooking. Light a fire in a charcoal grill or preheat a gas grill or broiler. Barbecue the lamb over a medium-hot fire for 5 to 7 minutes on each side, or until done to taste. At the same time, brush the fennel slices with oil and grill them for 2 to 3 minutes on each side. Warm the black bean sauce over low heat for 10 minutes.
- To serve: Fill the bottom of each plate with black bean sauce. Arrange 4 chops on top of each. Serve with the fennel and steamed rice. Garnish with a sprig of rosemary.
- Source: Chef OnJin Kim
- url: greatchefs.com
People Who Like This Dish 3
- ozrocks South Tweed Heads, AU
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- hopscotch CA
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