Grilled Lamb Chops with Caramelized Onion Sauce

Ingredients
2 Jars Yassa simmer sauce
8 well trimmed lamb loin chops (1-inch thick)
2 large onions
2 tablespoons oil
2 tsp fish sauce
¼ – ½ tsp cayenne pepper (optional)

Directions

1. To marinate, place lamb chops in large resealable food storage bag. Pour one jar of Yassa sauce, fish sauce and cayenne pepper (if using) in bag.

2. Close bag securely; turn to coat. Marinate chops in refrigerator at least 2 hours or up to 4 hours.

3. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness.

4. In a large, heavy- bottomed pan, heat the oil to medium high. Add the onions and stir to coat with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

5. Continue to cook the onions, stirring every 8-10 minutes until it reaches a rich dark brown color, about 25-30 minutes. Turn off, remove pan from heat, cover and set aside

6. Prepare grill for direct cooking. Remove chops from marinade, brushing off any onions pieces that adhere to it. Reserve the marinade.

7. Place chops on grid. Grill, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160°F for medium or to desired doneness, turning once. Place on a platter and cover loosely with aluminum foil to keep warm.

8. Add the marinade from the food storage bag and the second jar of Yassa sauce to the pan with the caramelized onions. Bring to a boil and immediately turn to a simmer. Simmer uncovered for 10 minutes.

9. Spoon over the lamb chops and serve with cooked jasmine rice and coleslaw, passing the extra sauce on the side.

Tips

• Chops may also be broiled in the oven about 5 minutes per side for medium.