chef Bill Kim Chinese-Style Lamb Rack with Hoisin Glaze
- Prep time 5Min
- Cook time 5Min
- Technique Grill
- Meat Lamb
- Cut Rack
- Serves 4
Looking for a tasty and unique dinner idea? Our Chinese-Style Lamb Rack with Hoisin Glaze will transport your taste buds to a whole new level of deliciousness!
Ingredients
Hoisin sauce gives these chops a sweet and tangy glaze that pairs well with the lamb. Serve them with steamed rice or as appetizers, with extra hoisin for dipping.
Portion size: 2 lamb “lollipop” chops
Alternate cuts: T-bone chops
- 2 cups hoisin sauce
- 1 tablespoon honey
- 1 teaspoon rice wine vinegar
- 1 tablespoon minced garlic
- 4 sprigs fresh rosemary
- 2 tablespoons chili powder
- Pinch of ground cumin
- 1 trimmed Australian frenched lamb rack
Method
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In a large bowl, mix together the hoisin, honey, vinegar, garlic, rosemary, chili powder and cumin.
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Generously rub and cover the lamb with the marinade and refrigerate it overnight.
To cook:
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Preheat a grill over MEDIUM-HIGH heat.
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Remove the lamb from the marinade, wiping off the excess marinade.
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Slice the rack into chops.
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Grill the chops for 2 minutes on each side for medium-rare, or to the desired doneness, and allow to rest for 5 minutes before serving.
