Chinois Grilled Lamb Chops With Cilantro Mint Vinaigrette

By á-174942

Ingredients

• MARINADE:
• 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

Details

Servings 4

Preparation

Step 1

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.

Wine Recommendation: Lamb is always exciting for wine lovers because it invites big, strong flavors. I like to experiment with new wines and I've discovered some wonderful Californian Zinfandels that are perfect partners for the powerful flavors in this dish. Look for Ridge and Howell Mountain Vineyards and see if you can find one of the luscious Turley Zins. They'll surprise you, I promise.