Drunken Lamb Chops

• 1/2 cupSoy Balsamic Sauce
• 1/2 cupbrandy
• 1/4 cuphoisin
• 1/4 cuptoasted sesame oil
• 1/4 cuploosely packed fresh rosemary leaves, chopped
• 12small cloves garlic, minced
• 16lamb loin chops, about 1 inch thick

Preparation

1. 1.

   To make the marinade, combine the Soy Balsamic Sauce, brandy, hoisin, sesame oil, rosemary and garlic in a small bowl and mix well. Measure out ¼ cup of the marinade and reserve it for basting the meat on the grill.

2. 2.

   Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Marinate at room temperature for 1 hour.

3. 3.

   Heat a grill to medium (350°F to 375°F). Once the grill is hot, place the chops on the grill over the flames and cook for 3 minutes. Brush or lightly spoon some of the reserved marinade on the lamb, turn them over, and brush or lightly spoon marinade on the second side. Cook the chops for about 3 minutes longer, until lightly charred on each side.

4. 4.

   Transfer the lamb to a serving platter and let rest for 4 minutes, then serve.

5. 5.

   Soy Balsamic SauceMakes 1 cup

6. 6.

   1 tsp. cornstarch, or as needed 2 Tbsp. water 1/4 cup dark brown sugar, firmly packed 1/2 cup balsamic vinegar 1/2 cup soy sauce

7. 7.

   In a small bowl stir together the cornstarch and water until the cornstarch dissolves and the mixture has the consistency of heavy cream, adding more cornstarch if the mixture is too thin.

8. 8.

   Combine the brown sugar, vinegar, and soy sauce in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture briefly to recombine, then add it to the soy-vinegar mixture and simmer over low heat for about 3 minutes, until the sauce thickens enough to coat the back of a spoon. Remove the sauce from the heat and let it cool completely. Set aside 1/2 cup of the sauce and refrigerate the remainder in a sealable container.