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Sticky Lamb Chops
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IngredientsHandful of fresh cilantro, roughly chopped
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) mirin, Chinese rice wine or Sherry
3 cloves garlic, finely chopped
16 single rib lamb chops or 4 steaks
Combine marinade ingredients in a shallow baking dish. Add lamb cuts, turning well to coat. Cover and refrigerate overnight, up to 24 hours.
Preheat barbecue to high heat. Brush with oil. Grill lamb to taste (4-6 minutes per side for medium) until edges are browned and caramelized. Transfer chops to a platter and allow to rest for 2-3 minutes before serving.
Serve with greens - a salad, blanched beans, broccoli, or whatever is available.
The marinade can easily be doubled or tripled to suit numbers.