Great Chef OnJin Kim

Grilled Marinated Lamb Chops

OnJin Kim
Hanatei Bistro
Honolulu HI

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.

Serves 4

Black Bean Sauce

• 3/4 cup mirin or sweet sherry
• 1 cup hoisin sauce
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons curry powder
• 3 tablespoons Asian sesame oil
• 1/2 cup Chinese fermented black beans, rinsed, drained, and coarsely chopped
• 1 tablespoon chopped garlic
• 2 tablespoons momiji or other Asian chili paste
• 1 tablespoon grated orange zest

• 16 single lamb chops, trimmed of fat
• 2 fennel bulbs, cut and trimmed
• Olive oil for coating
• 4 fresh rosemary sprigs

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.