CRAFT by Under My Host® Issue No. 17 Made in America: Part II - Page 53

DRUNKEN BBQ LAMB CHOPS My family never ate lamb when I was growing up, so I didn’t try it until I got to culinary school. I quickly fell in love with it—chops, leg of lamb, and, of course, homemade gyros, which I still crave every now and again. Three ingredients in the marinade make this recipe special: the rosemary, hoisin sauce, and brandy. Rosemary is a classic seasoning for lamb, while the hoisin adds depth of flavor, the brandy lends a slight sweetness, and the alcohol accelerates the marinating process. ½ cup Soy Balsamic Sauce (recipe follows) ½ cup brandy ¼ cup hoisin sauce ¼ cup toasted sesame oil ¼ cup loosely packed fresh rosemary leaves, chopped 12 small cloves garlic, minced 16 lamb loin chops, about 1 inch thick PREP TIME 15 minutes 1 hour COOK TIME 6 minutes FEEDS 4 people MARINATE TIME Combine the Soy Balsamic Sauce, brandy, hoisin sauce, sesame oil, rosemary, and garlic in a small bowl and mix well. Measure out one-fourth of the marinade and reserve it for bast- ing the meat on the grill. Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Marinate at room temperature for 1 hour. Heat the grill for direct heat cooking to medium (350°F to 375°F). Place the chops on the grill over the flames and cook for 3 minutes. Brush or lightly spoon some of the reserved marinade on the chops, turn the chops over, and brush or lightly spoon marinade on the second side. Cook the chops for about 3 minutes longer, until lightly charred on each side. Transfer the chops to a serving platter and let rest for 4 minutes, then serve. If you can’t find lamb, this marinade also works well with the rich flavor of beef, so use it on steaks. KUNG FU IT © Hundred-to-One LLC 2018. All rights reserved.