CHINESE CHAR SIU GRILLED LAMB CHOPS

If you want to impress your guests and make you life really easy at the same time, this is a good way to do it.  You prepare the lamb chops and marinade the night before, and just bring them out right before you want to eat.  We served them here with grilled Shangai bok choy and a fruit and cashew tossed salad my friend Leta made.

CHINESE CHAR SIU GRILLED LAMB CHOPS

Prep time:  15 minutes + overnight                        Cooking time:  5 min

3 Tablespoons hoisin sauce

3 Tablespoons soy sauce

2 Tablespoon Shaoxing wine (Chine rice wine) or dry sherry

1 Tablespoon sugar

1 teaspoon Chinese five-spice powder

½ teaspoon salt

18 rib lamb chops (about 3 pounds), well trimmed

2 Tablespoons honey

1 Tablespoon water

Whisk first 6 ingredients in small bowl.  Transfer to large resealable plastic bag.  Add lamb; seal bag and turn to coat.  Marinate in refrigerator at least 4 hours, but preferably overnight.

Prepare barbecue (medium-high heat).  Drain lamb, leaving some marinade clinging. Let them sit at room temperature for about 30 minutes. Grill lamb until slightly charred and cooked to desired doneness, about 2 ½ minutes per side for medium-rare.  Transfer to platter and let rest 5 minutes.

Stir honey and water in small skillet over medium heat until warm.  Brush over lamb chops.

Serves 6.