' Dunham Cellars - Mongolian Marinated Lamb Chops

Mongolian Marinated Lamb Chops

Mongolian Marinated Lamb Chops

Josh Heiser (adapted from recipe by Cindy Pawlcyn)
June, 2010

Pair this recipe with the 2007 Lewis Vineyard Merlot.


6 to 12 single-bone lamb rack or rib chops, frenched
Chinese-style mustard sauce for dipping
Cilantro sprigs and toasted sesame seeds for garnish

1/2 cup Hoisin sauce
1 1/2 teaspoons sugar
2 1/4 teaspoons tamari soy sauce
2 1/4 teaspoons sherry vinegar
2 1/4 teaspoons rice vinegar
2 scallions, white and light green parts only, minced
1/2 teaspoon Tabasco sauce
3/4 teaspoon black bean chili sauce or hot garlic sauce
3/4 teaspoon fresh ginger, peeled and grated
2 1/4 teaspoons garlic, minced
1/4 teaspoon freshly ground white pepper
2 Tablespoons cilantro leaves and tender stems, minced
1 1/2 teaspoons sesame oil


Whisk together all marinade ingredients.

Place chops in a gallon freezer bag, cover with marinade.

Marinate lamb chops overnight in refrigerator.

Grill over high heat approximately 3 minutes per side for
medium doneness, longer for more well-done.

Garnish with cilantro sprigs and toasted sesame seeds.

Serve with Chinese-style mustard for dipping.

Serves 6 - 12.