How to Make Honey Glazed Lamb Chops

This dish, a Japanese-flavored lamb chop,has a sweet flavor that can stimulate appetite. The ingredients are:
6 green onions,
2 tablespoons of sesame seeds, low-sodium soy sauce 60 milliliters, 2 tablespoons of vinegar,2 tablespoons of honey, minced garlic 1 small clove, chopped,3/4 teaspoon of ginger,8 pieces of bone-in lamb chops (about 112 grams each), with all visible fat removed, 225 grams of rice flour,4 medium-sized carrots, 1 red bell pepper,2 corn cobs, drained, corn starch 1½ teaspoons The steps are:1. Chop two green onions and cut the remaining four into 5 cm segments. Heat a non-stick pan over medium heat, add sesame seeds and stir-fry for 3 minutes, then turn off the heat.Add soy sauce, vinegar, honey, minced garlic, ginger, and chopped green onions to mix. 2. Roll the lamb chops from the thinner end, forming a circle, and secure with toothpicks.Place the lamb chops in a baking dish, pour over the mixture from step 1, cover, and refrigerate for 1 to 2 hours, turning the lamb chops occasionally. 3. Cook the rice flour according to package instructions, drain, and set aside.
Carrots and red bell pepper cut into strips, blanch in boiling water for 3 minutes, then add the green onion segments and corn cobs and blanch for about 2 minutes until all vegetables are tender-crisp.
Drain the vegetables and mix with cooked rice flour.4. Preheat the grill rack. Remove the lamb chops from the marinade, place them on the hot grate at a distance of about 15 cm, and cook according to personal preference.
If you want well-done lamb chops, approximately 4 minutes per side. Once cooked, place the lamb chops on a plate, remove the toothpicks, keep warm, and set aside.
5. Pour the marinade into a small pot, bring to medium-high heat and cook for about 2 minutes, stirring occasionally.Mix cornstarch with 80 milliliters of cold water, pour it slowly into the marinade while stirring continuously over high heat for another 2 minutes until the sauce thickens. Pour half of the sauce over the vegetable rice flour mixture and the other half over the lamb chops. Drain the vegetables and mix them with the rice noodles.
4. Preheat the grill rack. Remove the lamb chops from the marinade and place them about 15 cm away from the heat source to bake. Bake according to your preference. To achieve medium-rare, bake each side for about 4 minutes. After baking, remove the chops to a plate, pull out the toothpicks, keep warm, and set aside.
5. Pour the marinade into a small pan and cook over medium-high heat for about 2 minutes, stirring occasionally. Mix cornstarch with 80 ml of cold water, then slowly pour it into the marinade while cooking over medium-high heat for another 2 minutes, stirring continuously until the sauce thickens. Pour half of the sauce over the vegetable and rice noodle mixture, and the other half over the lamb chops.