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Chinese Char Siu Grilled Lamb Chops

['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.']

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.
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.
Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.

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