Little lamb, who ate thee? Your guests, with this recipe

I want to share with you this week a terrific recipe for lamb chops. I got this recipe from a friend and had added a few of my own ingredients to make it my own. It turned out great -- sweet and succulent and in my experience, even those who are quite crazy about lamb can’t stop eating these.

You can get racks of lamb for a great price at Costco. There are typically 8 or 9 bones to each rack. Cutting them to each piece can be a little tricky. Just stand the rack upright and using a sharp knife follow the edge of the bone, that should guide you through the flesh and create a nice cut. Don’t be surprised is each chop of not uniform in size; the rack is the rib of the lamb and one end is usually thicker than the other end.

If it’s too daunting of a task for you just ask your local butcher to cut them for you. Also for planning purposes, the average person will eat 3 to 4 chops because they are rather small.

Sweet and sticky lamb chops

This recipe is for 2 to 4 racks of lamb chops that have been individually sliced.

2 to 4 racks of lamb
1 medium onion, chopped finely
2 cloves garlic, minced
2 to 3 Tablespoons olive oil
2 Tablespoons honey
1 Tablespoon curry powder
1 Tablespoon grape jelly
1 Tablespoon Dijon mustard
1 teaspoon cayenne pepper
1 to 2 jars of Hoisin sauce (store bought)

Slice racks of lamb and place in a large glass dish. Prepare the marinade using all of the ingredients except for the Hoisin sauce. Marinate at least two to three hours and even better to marinate overnight covered in a cool place. Allow chops to come to room temperature before grilling. Grill over a medium to medium high heat for about 3 to 4 minutes aside. While grilling, brush the chops with the Hoisin sauce. Serve hot.

Jackie Anderer is a Farms resident and personal chef. She welcomes feedback and questions; contact her via email. Check out her column and recipe archive. 

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