Hoisin-and-Balsamic-Glazed Lamb Chops

This recipe from chef Dalia David is exactly the kind of easy yet satisfying dish we crave during “shoulder season,” when warmer weather beckons but a chill still hangs in the air.  The hoisin-and-balsamic glaze—juiced up with butter, toasted sesame oil, gochujang, garlic, and onion— completely envelops the chops with rich flavor and tons of umami. Cooking down the leftover marinade and incorporating it back into the final dish ensures no flavor goes to waste. Given the high sodium content in both hoisin and gochujang, additional salt probably won’t be needed.