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Chinois Lamb Chops with Cilantro Mint Vinaigrette

Wolfgang Puck
Servings: 4
30 to 60 min

A savory chop perfect for a romantic dinner!

  • Ingredients
  • step-by-step directions
Chinois Lamb Chops with Cilantro Mint Vinaigrette
  • For the Lamb:
  • 3 racks of lamb (about 1 pound each) trimmed and cut into chops
  • salt and freshly ground pepper
  • 10 Belgian endives
  • sesame oil
  • 2-3 heads tender young lettuce
For the Marinade:
  • 1 cup soy sauce
  • 1 cup mirin (sweet sake)
  • 1/2 cup chopped scallions
  • 1 tablespoon dried red chile flakes
  • 2-3 garlic cloves (finely chopped)
For the Sauce:
  • 1/4 cup coarsely chopped mint
  • 1/4 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped parsley
  • 1/2 cup peanut oil
  • 1/2 cup rice wine vinegar
  • 2 egg yolks
  • chili oil
  • salt
  • freshly ground black pepper
For the Vinaigrette:
  • 1/2 cup peanut oil
  • 1/4 cup rice wine vinegar
  • 1 teaspoon miso (soy bean paste)
  • salt
  • freshly ground black pepper
  • 1 teaspoon finely chopped fresh ginger
  • For the Marinade: In a bowl, mix together all the marinade ingredients.  Pour it over the lamb chops and let it marinate for 30 minutes.  Remove from the marinade and let stand until ready to cook.  Reserve the marinade for later use.
  • While the lamb is marinating, prepare the sauce and the vinaigrette.  For the Sauce: combine all the sauce ingredients in a blender and puree.  Strain into a bowl. 
  • For the Vinaigrette: In a bowl whisk together all the ingredients.  Correct the seasonings.
  • For the Lamb: Season the lamb chops with salt and pepper 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.)
  • Meanwhile, cut the endives in half lengthwise and brush the halves with sesame oil.  Sprinkle with salt and pepper and grill or sauté them in a pan for about 2 minutes on each side.
  • Toss the salad greens with enough dressing to coat them lightly.
  • For the Presentation: Make an island of sauce on each plate.  Place lamb in the center and the salad to the side.  Serve the remaining sauce in a separate bowl.  Serve with vegetables.
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