Grilled Marinated Lamb Chops
The straightforward flavor of grilled marinated lamb chops is complemented by a rich spicy black bean sauce. Begin a day ahead to allow time for the lamb to marinate. The chops are served on a bed of simple steamed rice.
- Black Bean Sauce
- Mirin or Sweet sherry - 3/4 cup
- Hoisin sauce - 1 cup
- Honey - 1/2 cup
- Soy Sauce - 1/4 cup
- Curry powder - 2 tablespoons
- Asian Sesame Oil - 3 tablespoons
- Chinese fermented black beans - 1/2 cup, rinsed, drained, and coarsely chopped
- Garlic - 1 tablespoon, chopped
- momiji or other Asian chili paste
- Orange Zest - 1 tablespoon, grated
- Lamb Chops - 16 single, trimmed of fat
- Fennel Bulbs - 2, cut and trimmed
- Olive oil for coating
- Fresh rosemary sprigs - 4
To make the sauce: In a medium saucepan, combine all the sauce ingredients and cook over medium heat for 10 minutes. Let cool. Pour 1/2 cup of the sauce into a shallow nonaluminum container and add the lamb. Turn to coat. Cover with plastic wrap and refrigerate overnight. Refrigerate the rest of the sauce in a covered bowl until needed.
Remove the lamb and sauce from the refrigerator at least 30 minutes before cooking. Light a fire in a charcoal grill or preheat a gas grill or broiler. Barbecue the lamb over a medium-hot fire for 5 to 7 minutes on each side, or until done to taste. At the same time, brush the fennel slices with oil and grill them for 2 to 3 minutes on each side. Warm the black bean sauce over low heat for 10 minutes.
To serve: Fill the bottom of each plate with black bean sauce. Arrange 4 chops on top of each. Serve with the fennel and steamed rice. Garnish with a sprig of rosemary.