Soy Mustard Lamb Chops
Soy Mustard Lamb Chops pair a salty, sweet and sharp marinade with a hard sear over a very hot fire. The soy sauce, honey and brown mustard cling to the meat and caramelize on the grill, while sesame oil and fresh rosemary add a nutty, piney edge. The recipe draws on the Chinese habit of roasting lamb fast over high heat, and the repeated dips keep the chops glossy.
Instructions
Stir the soy sauce, olive oil, sesame oil, rosemary, mustard and honey together in a dish wide enough to hold the chops.
Score the fat side of each lamb chop with a knife, then put the chops in the marinade. Leave them for about 30 minutes, turning often, and make sure the marinade coats the sides as well as the flat faces.
Light the grill and let it burn down to a very hot fire. Lift the chops out of the marinade, keep the marinade close by, and sear them on one side for 3 minutes.
Dip each chop in the reserved marinade on both sides and put it back on the grill with the uncooked side down. Cook for another 3 minutes so the second side sears as well.
Dip the chops in the marinade once more and return them to the grill over lower heat. Close the hood and cook for 1 minute.
Turn the chops, dip them again, and repeat the 1 minute of covered cooking on the other side. Serve straight away while they are hot.
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