chef Bill Kim Chinese-style lamb rack with hoisin glaze

  • Prep time 5Min
  • Cook time 5Min
  • Technique Grill
  • Meat Lamb
  • Cut Rack
  • Serves 4

Chinese-style lamb rack with hoisin glaze


Hoisin sauce gives these chops a sweet and tangy glaze that pairs well with the lamb. Serve them with steamed rice or as appetizers, with extra hoisin for dipping.

Portion size: 2 lamb “lollipop” chops
Alternate cuts: T-bone chops


2 C hoisin sauce
1 Tbsp honey
1 tsp rice wine vinegar
1 Tbsp minced garlic
4 sprigs fresh rosemary
2 Tbsp chili powder
Pinch of ground cumin
1 trimmed Australian frenched lamb rack


In a large bowl, mix together the hoisin, honey, vinegar, garlic, rosemary, chili powder and cumin. Generously rub and cover the lamb with the marinade and refrigerate it overnight.

To cook: Preheat a grill over MEDIUM-HIGH heat. Remove the lamb from the marinade, wiping off the excess marinade. Slice the rack into chops. Grill the chops for 2 minutes on each side for medium-rare, or to the desired doneness, and allow to rest for 5 minutes before serving.