- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
- 1 tablespoon sugar
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon salt
- 18 rib lamb chops (about 3 pounds), well trimmed
- 2 tablespoons honey
- 1 tablespoon water
- Available in the Asian foods section of many supermarkets and at Asian markets.
- A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.
- 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 or overnight.
- Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
- Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.