A version of this dish was served as an appetizer aboard the United Airlines Boeing 747s. The recipe can be doubled to make it a hearty main dish.
Serves 6
⅓ cup celery, finely chopped
⅓ cup onion, finely chopped
1 clove garlic, minced
¾ cup canola oil
¼ cup vinegar
2 tsp. steak sauce
3 tbsp. curry powder
2 dashes hot pepper sauce
3 tbsp. honey
1 tsp. dried oregano
2 bay leaves
½ cup prepared mustard
2 tbsp. lemon juice
2 tbsp. lemon zest
1 rack of (6) lamb chops
1. In a skillet over medium heat, sauté the celery, onion, and garlic in the canola oil for 2 minutes. Add the vinegar, steak sauce, curry powder, hot pepper sauce, honey, oregano, bay leaves, mustard, lemon juice, and zest and stir to combine. Bring to a boil, reduce the heat, and simmer for 2 minutes. Chill in the refrigerator.
2. Add the chops to the mixture and marinate for about 4 more hours in the refrigerator.
3. When ready to cook, preheat the oven to 400°F.
4. Drain the chops, reserving the marinade. Arrange on a shallow baking pan and cover the exposed bones with foil. Brush the meat with the marinade and bake for 20 minutes total, turning once and basting the other side with the marinade. The chops should be browned on the outside, with a light pink center.
