Chinois Grilled Lamb Chops With Cilantro Mint Vinaigrette

Recipe Ingredients

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	237ml	Soy sauce
1 cup	237ml	Mirin (sweet sake)
1 tablespoon	15ml	Asian sesame oil
2 cups	292g / 10oz	Chopped scallions
1 tablespoon	15ml	Dried red chile flakes
2		Garlic cloves - (to 3) - finely chopped
		Cilantro Mint Vinaigrette
1 cup	237ml	Peanut oil
1/2 cup	118ml	Rice wine vinegar
1/4 cup	36g / 1.3oz	Coarsely chopped mint
1/4 cup	4g / 0.1oz	Coarsely chopped cilantro
1/4 cup	36g / 1.3oz	Coarsely chopped parsley
1 tablespoon	15ml	Honey
1/2 tablespoon	7.5ml	Chopped ginger
1		Chili oil

Recipe Instructions

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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