Josh Heiser (adapted from recipe by Cindy Pawlcyn)
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.