We had these at our dinner club’s Christmas party this year and they are fantastic! My husband and I couldn’t stop talking about these so I had to ask for the recipe. She said they got the recipe from the internet so I’m not sure of the the source, but they are mouth watering. Honestly they are even better as leftovers because more of the flavor comes out. Either way trust me these little chops are a real winner!!
Tip – If you want the bone part to not burn wrap the exposed bone with foil.
Asian Style Lamb Chops
(Adapted from my neighbor)
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice wine (mirin)
1 tablespoon sugar
1 teaspoon Chinese five spice powder
1/2 teaspoon salt
18 rib lamb chops (about 3 pounds)
2 tablespoons honey
1 tablespoon water
Place lamb in a resealable bag (I double bag in case the bone punctures one of the bags.)
Whisk first 6 ingredients in a bowl. Pour mixture in bag and turn to coat. Marinate for at least 4 hours or overnight. Periodically turn bag.
Stir honey and water in a small skillet over medium heat. Drizzle over lamb finished lamb chops.