Char Siu Lamb Chops (燒羊扒)

A modern Cantonese-inspired preparation that applies the beloved char siu marinade — sweet, savoury, and aromatic with five-spice — to lamb loin chops rather than pork. Lamb is increasingly embraced in contemporary Cantonese cooking, and when given the char siu treatment and finished over high charcoal heat, the result is a dinner-party showpiece that bridges tradition and innovation.

Serves: 4

Ingredients

• 8 lamb loin chops (about 900g / 2 lb total), frenched
• 3 tbsp (45ml) hoisin sauce
• 2 tbsp (30ml) soy sauce
• 2 tbsp honey
• 1 tbsp Shaoxing rice wine
• 1 tsp five-spice powder
• 1 tsp sesame oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp (15ml) vegetable oil

To serve:

• Wok-tossed gai lan (Chinese broccoli)
• Steamed jasmine rice
• Extra honey, for glazing

Instructions

1. Combine hoisin, soy sauce, honey, Shaoxing wine, five-spice, sesame oil, garlic, and ginger in a bowl. Reserve 3 tablespoons of marinade for basting.
2. Coat lamb chops thoroughly in marinade. Cover and refrigerate 4-8 hours, or overnight for best results.
3. Remove chops from refrigerator 30 minutes before cooking to bring to room temperature.
4. Preheat grill, griddle pan, or broiler to very high heat. Pat excess marinade from chops to prevent burning.
5. Brush grill with vegetable oil. Grill chops 3-4 minutes per side for medium-rare (internal temperature 55-57°C / 130-135°F).
6. In the final minute, baste with reserved marinade mixed with a little extra honey for a sticky, caramelised glaze. Watch carefully — the sugars burn quickly.
7. Rest chops 5 minutes.
8. Serve on a platter with wok-tossed gai lan and steamed rice. Spoon any resting juices over the chops.

Cook's Notes: Frenched loin chops (cutlets) cook quickly and look elegant — the exposed bone handles make them ideal for a dinner party. Do not skip the rest period; it allows the juices to redistribute and the glaze to set. A squeeze of fresh lime at the table brightens the richness.