Ingredients

• 3 tablespoons hoisin sauce*
• 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
• 1 tablespoon sugar
• 1 teaspoon Chinese five-spice powder**
• 1/2 teaspoon salt
• 18 rib lamb chops (about 3 pounds), well trimmed
• 2 tablespoons honey
• 1 tablespoon water
• *Available in the Asian foods section of many supermarkets and at Asian markets.
• **A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

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Instructions

1. Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
2. Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
3. Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.