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New Beijing Lamb

Beijing is known as the lamb capital of China. You can find lamb and mutton (lamb that's over a year old) on most restaurant menus, and in the streets you can often smell the distinctive aroma of lamb cooking. To balance the pronounced taste of lamb, northern cooks prepare it with lots of aromatics such as onions, leeks, and garlic, and season it with flavorful condiments like vinegar, chili sauce, rice wine, and hoisin. (F)

Makes 4 servings

Marinade
3 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon minced garlic
1 teaspoon cornstarch
¼ teaspoon ground black pepper

1 rack of lamb, cut into double chops (at least 8 chops total)

Hoisin Garlic Dipping Sauce
1 tablespoon hoisin sauce
1½ teaspoons sesame oil
1 teaspoon chili garlic sauce
¼ teaspoon minced garlic
¼ teaspoon minced ginger

1 teaspoon vegetable oil
Soy Vinegar Dipping Sauce (page tk)
Beijing Dipping Sauce (page tk)

To make the marinade, combine the ingredients in a bowl and mix well. Add the lamb chops and stir to coat evenly. Let marinate for 1 to 2 hours.

To make the hoisin garlic dipping sauce, combine the ingredients in a bowl and mix well. Set aside.

Place a grill pan over medium-high heat until hot. Brush with the oil. Place the chops on the grill pan and cook, turning once, until medium-rare, about 3 minutes on each side.

Transfer the lamb chops to a serving plate and serve with the hoisin garlic dipping sauce, soy vinegar dipping sauce, and the hainan dipping sauce on the side.