Double lamb chops each contain 2 adjacent bones, and are thicker and juicier than single chops. Ask your butcher to “French” the chops (cut the meat away from the tip of the rib bone and scrape the bone clean).
2 (8-rib) lamb rib roasts (1½ pounds each), trimmed
½ cup hoisin sauce
3 garlic cloves, minced
1½ teaspoons minced fresh ginger
2 tablespoons sugar
1 tablespoon chopped green onion
2 tablespoons soy sauce
1 tablespoon Asian sriracha hot chili sauce
2 tablespoons honey
Akala Port Sauce
Garnishes: crumbled feta cheese, fresh raspberries
Cut each lamb roast into 4 double chops; French chops, if desired.
Whisk together hoisin sauce and next 7 ingredients; reserve ¼ cup for basting. Pour remaining marinade into a large zip-top plastic freezer bag; add lamb chops. Seal and chill 2 hours, turning occasionally.
Remove lamb chops from marinade, discarding marinade. Grill lamb chops, covered with grill lid, over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or to desired degree of doneness, basting occasionally with reserved ¼ cup marinade.
Remove from grill; cover with aluminum foil, and let stand 5 minutes.
Divide Cilantro-Mint Salad among 4 individual serving plates. Arrange 2 lamb chops over salad on each plate. Drizzle with Akala Port Sauce. Garnish, if desired. Makes 4 servings.
1 green onion
½ cup fresh cilantro leaves
½ cup fresh mint leaves
Cut green onion lengthwise into thin strips; cut strips crosswise into 2-inch pieces. Toss together green onion, cilantro, and mint in a small bowl. Makes 1½ cups.
Akala Port Sauce
⅓ cup sliced fresh ginger
2 tablespoons olive oil
¼ cup sliced shallots
3 black peppercorns
1½ cups port wine
1 cup dry red wine
1 cup fresh raspberries
½ cup firmly packed brown sugar
5 fresh mint sprigs
1½ teaspoons minced fresh thyme
2½ cups veal stock
Gently pound ginger slices with a meat mallet until flattened. Heat oil in a medium saucepan over medium-high heat; sauté ginger, shallots, and peppercorns 1 to 2 minutes. Add wines and next 4 ingredients; bring to a boil. Boil 25 minutes or until reduced to about 1½ cups.
Stir in stock; return to a boil over medium-high heat, and boil 20 to 25 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, and discard solids. Makes 1¼ cups.