Honey Soy Glaze
1/3 cup (75 ml) honey
1/4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 clove garlic, minced
1/2 tsp (2 ml) Chinese five spice
Grilled Lamb Loin Chops
1 pkg frozen New Zealand Spring Lamb Loins, thawed
1 tbsp (15 ml) canola oil
1 tsp (5 ml) Chinese five spice powder
1/2 tsp (2 ml) salt
- Honey Soy Glaze: Bring honey, vinegar, soy sauce, garlic and Chinese five spice to a boil in a skillet set over medium-high heat. Boil, stirring occasionally, for 5 to 7 minutes or until syrupy but not too thick.
- Grilled Leg of Lamb: Preheat grill to medium; grease grate well. Brush lamb chops with oil. Season all over with five spice and salt.
- Grill chops, turning occasionally, for 2 minutes per side. Continue to grill chops, turning and brushing with half the glaze, for 3 to 5 minutes more for medium-rare or until the internal temperature registers 145°F (63°C) when an instant read thermometer is inserted into center of chop. Let rest for 5 minutes. Serve with remaining glaze.
Hints and Tips
- For medium, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
- This recipe doubles easily to serve 4.
- Chinese five spice is a fragrant blend of ground star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Find it in the spice aisle at well-stocked supermarkets.