Sticky Lamb Chops

This simple, hugely flavourful marinade can be used on many cuts of lamb. Have your butcher cut a rack into individual portions, or butterfly a leg and have it cut into steaks. The marinade can easily be doubled or tripled to suit numbers.

Serves 4

handful of fresh cilantro, roughly chopped

3 tbsp brown sugar

2 tbsp soy sauce

2 tbsp mirin, Chinese rice wine or Sherry

3 cloves garlic, finely chopped

16 single rib lamb chops or 4 steaks

Combine marinade ingredients in a shallow baking dish. Add lamb cuts, turning well to coat. Cover and refrigerate overnight, up to 24 hours.

Preheat barbecue to high heat. Brush with oil. Grill lamb to taste (4-6 minutes per side for medium) until edges are browned and caramelized. Transfer chops to a platter and allow to rest for 2-3 minutes before serving.

Serve with greens - a salad, blanched beans, broccoli, or whatever is available.

For more information on seasonal ingredients and recipes, visit www.SelectNovaScotia.ca