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Grilled Lamb Chops

Grilled Lamb Chops Re Asian_revSERVES 2

Racks of lamb (about 2 pounds each) trimmed and cut into individual chops
Salt and freshly ground pepper

1 cup soy sauce
1 cup alcohol free mirin
1 tablespoon Asian sesame oil
2 cups chopped scallions
1 tablespoon dried red Chile flakes

Cilantro Mint Vinaigrette
1 cup peanut oil
½ cup rice vinegar
¼ cup coarsely chopped mint, cilantro and parsley
1 tablespoon honey
½ tablespoon chopped ginger
a dash of chilli 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, combine all the ingredients in a blender, 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.)

Recipe from Chef Wolfgang Puck – Re Asian, Four Seasons Bahrain Bay   www.wolfgangpuck.com

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