CHINOIS GRILLED LAMB CHOPS Recipe
- 2 2 2racks of lamb (about 2 pounds each) trimmed and cut into individual chops
- Salt and freshly ground pepper
- 1 1 1cup CUP_USVolumesoy sauce
- 1 1 1cup CUP_USVolumemirin (sweet sake)
- 1 1 1tablespoon TABLESPOON_USVolumeAsian sesame oil
- 2 2 2cups CUP_USVolumechopped scallions
- 1 1 1tablespoon TABLESPOON_USVolumedried red chile flakes
- 1 1 1cup CUP_USVolumepeanut oil
- 1/2 0.5 0.5cup CUP_USVolumerice wine vinegar
- 1/4 0.25 0.25cup CUP_USVolumecoarsely chopped mint, cilantro and parsley
- 1 1 1tablespoon TABLESPOON_USVolumehoney
- 1/2 0.5 0.5tablespoon TABLESPOON_USVolumechopped ginger
- a dash of 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.)
This is one of the all-time favorites at Chinois. The marriage of lamb with mint is a classic, but serving it with cilantro in a vinaigrette makes a really fresh and exciting dish. Look for young Sonoma or Colorado lamb to get the kind of sweetness and tenderness that is best cooked medium-rare.