Chinois Grilled Lamb Chops With Cilantro Mint Vinaigrette Recipe - Cooking Index
Chinois Grilled Lamb Chops With Cilantro Mint Vinaigrette Recipe - Cooking Index
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.
Type: Lamb| 2 | Racks lamb racks - (abt 2 lbs ea) - trimmed, and | |
| Cut into individual chops | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Marinade | ||
| 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 | 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 saute 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.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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