A delicious finger-food recipe, good for cocktail parties
Combine hoisin, lemongrass sauce, plum sauce, soy, white sugar, rice wine, five-spice and salt in a large bowl and add lamb chops. Leave to marinate overnight. Turn occasionally or give it a good shake.
Heat barbecue until hot. Drain the cutlets and grill, turning once or twice, and baste with the marinade. The outer meat will scorch as the sugars caramelize. Be wary of burning - remove the lamb while it is still springy and rest for at least 15 minutes - it will continue to cook.
At the end of cooking, warm the honey in a small pot in the microwave and brush chops with honey. If you're feeling extra fancy, then wrap the base in silver foil for clean fingers.
Nutritional analysis per serving (144 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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