Chinese Char Siu Grilled Lamb Chops

Usually made use of on pork, the Chinese barbecue marinade named char siu provides a haunting sweetness to these chops, which are delectable with steamed bok choy. Check with your butcher to french (trim) the lamb chops for you.


  • three tablespoons hoisin sauce*
  • 3 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
  • one tablespoon sugar
  • 1 teaspoon Chinese 5-spice powder**
  • one/2 teaspoon salt
  • 18 rib lamb chops (about 3 lbs .), perfectly trimmed
  • 2 tablespoons honey
  • 1 tablespoon h2o
  • *Available in the Asian meals segment of numerous supermarkets and at Asian marketplaces.
  • **A spice mix that ordinarily consists of ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves obtainable in the spice part of most supermarkets.


  1. Whisk initially 6 components in small bowl. Transfer to significant resealable plastic bag. Insert lamb seal bag and change to coat. Marinate in fridge at least 4 several hours or overnight.
  2. Get ready barbecue (medium-significant warmth). Drain lamb, leaving some marinade clinging. Grill lamb right until a little charred and cooked to preferred doneness, about 21/2 minutes for every aspect for medium-unusual. Transfer to platter.
  3. Stir honey and 1 tablespoon h2o in small skillet above medium warmth until warm. Brush about lamb chops.

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