Braden Family Cookbook

Chuck Braden

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Makes 6 servings.


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.