Grilled Chili Garlic Sauce Lamb Chops (燒烤蒜蓉辣椒羊扒, Siu1 Haau1 Syun3 Jung4 Laat6 Ziu1 Joeng4 Paa4)

Lamb chops are easily overcooked, so the lamb grilling and smoking time needs to be based upon the heat of your grill and previous experience. The trick is to quickly grill both sides of the lamb over a very hot fire before smoking. This recipe uses lamb chops marinated overnight with spicy chili garlic sauce mixture.

Enjoy!

Ingredients

2 lb.	1 kg.	Lamb chops (羊扒, joeng4 paa4)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
2 Tbs.	30 ml.	Huy Fong Foods brand chili garlic sauce (蒜蓉辣椒酱, syun3 jung4 laat6 ziu1 zoeng3) or equivalent
4 Tbs.	60 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
4 Tbs.	60 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Huy Fong Foods Brand
Chili Garlic Sauce
(蒜蓉辣椒酱,
syun3 jung4 laat6 ziu1 zoeng3)

Instructions

1. Marinate the lamb chops in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, Huy Fong Foods brand chili garlic sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the lamb overnight, take it out of the refrigerator at least one hour before cooking.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the lamb and the side without the coals (the “cool” side) will be used for smoking the lamb. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the lamb from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the lamb on the hot side of the grill and cook for 1½-2 minutes uncovered. Turn the lamb over and cook for another 1½-2 minutes uncovered. Move the lamb to the cool side of the grill, cover, and smoke for another 3-4 minutes. If possible, stand the lamb chops up with the base of bone on the grill for smoking to get the best smoking results. Remove the lamb from the grill and allow to rest for 5 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the lamb to produce a medium-rare result.