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
In a large bowl, mix together the hoisin, honey, vinegar, garlic, rosemary, chili powder and cumin. Generously rub and cover the lamb with the marinade and refrigerate it overnight.
To cook: Preheat a grill over MEDIUM-HIGH heat. Remove the lamb from the marinade, wiping off the excess marinade. Slice the rack into chops. 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.