Eating My Way Through New York City

⅔

cup hoisin sauce

2

Tbsp. gochujang (Korean hot pepper paste)

2

garlic cloves, finely chopped

½

tsp. freshly ground black pepper, plus more

¼

tsp. plus ⅛ tsp. high-quality balsamic vinegar

12

lamb rib chops (1–1¼" thick)

1

bunch scallions

1

tsp. grapeseed oil or vegetable oil

Kosher salt

2

Tbsp. toasted sesame oil

3

Tbsp. unsalted butter, divided

1

medium onion, finely chopped

1

tsp. toasted sesame seeds

Source : food