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Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette

2 racks lamb racks - (abt 2 lbs ea) -- trimmed, and cut into individual chops
Salt -- to taste
Freshly-ground black pepper -- to taste

1 cup soy sauce
1 cup mirin (sweet sake)
1 tablespoon Asian sesame oil
2 cups chopped scallions
1 tablespoon dried red chile flakes
2 garlic cloves - (to 3) -- finely chopped
Cilantro Mint Vinaigrette:
1 cup peanut oil
1/2 cup rice wine vinegar
1/4 cup coarsely chopped mint
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped parsley
1 tablespoon honey
1/2 tablespoon chopped ginger
1 dash chili oil

Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour.

While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.

Preheat grill.

Remove lamb chops from marinade and place them on a hot grill. Grill medium-rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don't crowd the pan.)

Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with "Stir-Fried Vegetables" or "Vegetable-Fried Rice" (see recipes).

This recipe yields 4 to 6 servings.

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