CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 53

DRUNKEN BBQ LAMB CHOPS
My family never ate lamb when I was growing up, so I didn’t try it until I got to culinary
school. I quickly fell in love with it—chops, leg of lamb, and, of course, homemade gyros,
which I still crave every now and again. Three ingredients in the marinade make this recipe
special: the rosemary, hoisin sauce, and brandy. Rosemary is a classic seasoning for lamb,
while the hoisin adds depth of flavor, the brandy lends a slight sweetness, and the alcohol
accelerates the marinating process.
½ cup Soy Balsamic Sauce (recipe follows)
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
PREP TIME 15 minutes
1 hour
COOK TIME 6 minutes
FEEDS 4 people
MARINATE TIME
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 bast-
ing 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.
If you can’t find lamb, this marinade also works well with the rich flavor of beef,
so use it on steaks.
KUNG FU IT
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