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Meat: Drunken BBQ Lamb Chops


From Bill Kim

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  • Soy Balsamic Sauce (makes 1/2 cup):
  • 1/2 tsp cornstarch, as needed
  • 1 tbs water
  • 1/8 cup dark brown sugar, firmly packed
  • 1/4 cup balsamic vinegar
  • 1/4 cup soy sauce
  • ½ cup brandy
  • ¼ cup hoisin sauce
  • ¼ cup toasted sesame oil
  • ¼ cup loosely packed fresh rosemary leaves, chopped
  • 12 small cloves garlic, minced
  • 16 lamb loin chops, about 1 inch thick


Servings 4


Step 1

In a small bowl, stir cornstarch and water until dissolved. add more cornstarch if needed. should be consistency of heavy cream. Combine brown sugar, vinegar, soy sauce in small saucepan and bring to boil over medium heat, stirring to dissolve sugar. Stir cornstarch mixture briefly and stir into soy-vinegar mixture and simmer over low heat for about 3 minutes, until thickened to coat back of spoon. (can store in fridge for months)

Combine the Soy Balsamic Sauce, brandy, hoisin sauce, sesame oil, rosemary, and garlic in a small bowl and mix well. Measure out one-fourth of the marinade and reserve it for basting the meat on the grill. Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Marinate at room temperature for 1 hour. Heat the grill for direct heat cooking to medium (350°F to 375°F). Place the chops on the grill over the flames and cook for 3 minutes. Brush or lightly spoon some of the reserved marinade on the chops, turn the chops over, and brush or lightly spoon marinade on the second side. Cook the chops for about 3 minutes longer, until lightly charred on each side. Transfer the chops to a serving platter and let rest for 4 minutes, then serve.

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