Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette
Wolfgang Puck, copyright 2000.
Wolfgang Puck : Episode FLWGP-103F
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate
Marinade
1 cup soy sauce
1 cup mirin (sweet sake)
1 tablespoon chopped ginger
2 tablespoons sesame oil
2 cups chopped scallions
1 tablespoon dried red chili flakes
2 to 3 garlic cloves, finely chopped
2 racks lamb (about 2 pounds each), trimmed
Salt and freshly ground black pepper
Cilantro or mint sprigs, for garnish
Cilantro Mint Sauce
1 tablespoon honey
1/2 tablespoon chopped ginger
1/4 cup each coarsely chopped mint, cilantro and parsley leaves
1/2 cup rice wine vinegar
1 egg yolk*
Dash chili oil
1 cup peanut oil
Salt and pepper
Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
While the lamb is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the peanut oil, and blend. Slowly add the peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
Season the lamb with salt and pepper and place on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and sauté them in a pan 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 the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
*RAW EGG WARNING
FINE LIVING suggests caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
| 
)
)
