Caramelized Lamb Chops

1 cup (20g) cilantro, roughly chopped
1/4 cup brown sugar
1/4 cup dark soy sauce
1/4 cup mirin
1/4 cup sherry vinegar
4 cloves garlic, finely chopped
16 single-rib lamb chops

Combine the cilantro, brown sugar, soy sauce, mirin, sherry vinegar, and garlic. Add the chops, coat in the marinade, refrigerate overnight or for up to 24 hours. Grill over a very hot mesquite fire. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized.

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