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Ingredients
- 3 tbsp. soy sauce
- 2 tbsp. lemon juice
- 1 tbsp. honey
- 2 tbsp. hoisin sauce
- 2 tbsp. Dijon mustard
- 3 tbsp. extra virgin olive oil
- 1 tbsp. Oriental sesame oil
- 1 c. minced onions
- 2 tbsp. minced fresh rosemary
- 1/4 c. minced Italian flat-leaf parsley
- Freshly grnd black pepper (20 turns of the mill)
Directions
- 1. To make the honey-hoisin marinade: In a medium size bowl, mix together the soy sauce, lemon juice, honey, hoisin sauce, mustard, extra virgin olive oil, sesame oil, onions, rosemary, parsley and pepper. Stir till well combined. The marinade can be placed in a lidded glass jar and refrigerated for up to 5 days. You can use the marinade for 1 to 8 lamb chops, keeping in mind which each chop requires 2 1/2 Tbsp. of the marinade. Set aside 5 Tbsp. (a quarter of the marinade) for this recipe.
- 2. When ready to marinate, place the lamb chops in a plastic bag. Add in 5 Tbsp. of the marinade to the bag and massage the chops till completely covered. Set the plastic bag on a plate. Allow to marinate at least a half hour or possibly up to 24 hrs. If you are marinating longer than 1 hour, place the chops in the refrigerator. Allow to return to room temperature before broiling.
- 3. Preheat the oven to boil.
- 4. Place the lamb chops on a rack resting on a shallow roasting pan. Broil as close to the flame as possible for 5 to 7 min. Turn the chops over and continue broiling for another 5 to 7 min. The finished chops should be pink and juicy with a dark brown, crusty exterior. Serve immediately. Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 375 | |
| Calories from Fat 254 | 68% |
| Total Fat 28.83g | 36% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1791mg | 75% |
| Potassium 293mg | 8% |
| Total Carbs 28.94g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 17.0g | 11% |
| Protein 3.95g | 6% |
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