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1.
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To make the honey-hoisin marinade: In a medium size bowl, mix together the soy sauce, lemon juice, honey, hoisin sauce, mustard, extra virgin olive oil, sesame oil, onions, rosemary, parsley and pepper.
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Stir till well combined.
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The marinade can be placed in a lidded glass jar and refrigerated for up to 5 days.
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You can use the marinade for 1 to 8 lamb chops, keeping in mind which each chop requires 2 1/2 Tbsp.
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of the marinade.
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Set aside 5 Tbsp.
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(a quarter of the marinade) for this recipe.
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2.
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When ready to marinate, place the lamb chops in a plastic bag.
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Add in 5 Tbsp.
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of the marinade to the bag and massage the chops till completely covered.
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Set the plastic bag on a plate.
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Allow to marinate at least a half hour or possibly up to 24 hrs.
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If you are marinating longer than 1 hour, place the chops in the refrigerator.
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Allow to return to room temperature before broiling.
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3.
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Preheat the oven to boil.
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4.
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Place the lamb chops on a rack resting on a shallow roasting pan.
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Broil as close to the flame as possible for 5 to 7 min.
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Turn the chops over and continue broiling for another 5 to 7 min.
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The finished chops should be pink and juicy with a dark brown, crusty exterior.
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Serve immediately.
