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serves: 4
8
double thick lamb chops, trimmed
For the honey hoisin marinade:
3
tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
2 tablespoons hoisin sauce
2 tablespoons Dijon mustard
3
tablespoons olive oil
1 cup chopped onions
2 tablespoons chopped fresh
rosemary
1/2 cup chopped flat-leaf parsley
1/2 teaspoon ground black
pepper
To make the marinade:
In a medium-size bowl, mix together
all the marinade ingredients. The marinade can be stored in a lidded glass jar
for 4 days.
Place lamb chops in a large mixing bowl, and toss them in the
marinade. Allow to marinade for one hour.
Preheat oven to broil. Remove the
lamb chops from marinade, and place on a rack resting on a shallow roasting
pan.
Broil as close to the heat source as possible for 6 to 8 minutes. Turn
the chops over and continue broiling fro another 5 to 6 minutes.
The
finished chops should be pink and juicy with a dark brown crust. Serve
immediately.
