Grilled Lamb Chops Recipe

Chinois Grilled Lamb Chops Courtesy Wolfgang Puck

Wolfgang Puck’s recipe for Grilled Lamb Chops from Chinois Restaurant is easy to prepare and delicious to eat.

INGREDIENTS

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

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

CILANTRO MINT VINAIGRETTE

1 cup peanut oil
1/2 cup rice wine vinegar
1/4 cup coarsely chopped mint, cilantro and parsley
1 tablespoon honey
1/2 tablespoon chopped ginger
a dash of chili oil

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 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.)

PRESENTATION

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 separate recipes).

 WINE RECOMMENDATION

“Lamb is always exciting for wine lovers because it invites big, strong flavors. I like to experiment with new wines and I’ve discovered some wonderful Californian Zinfandels that are perfect partners for the powerful flavors in this dish. Look for Ridge and Howell Mountain Vineyards and see if you can find one of the luscious Turley Zins. They’ll surprise you, I promise.”

 
 
-Wolfgang Puck

NOTE

Be sure to check out some of my other favorite Wolfgang Puck recipes, such as his Chinois chicken salad, Spicy Tomato and Basil Bruschette, or perhaps a decadent Chocolate Mousse.  I have lots to choose from on this blog and you can never go wrong choosing one of Puck’s recipes for family or guests.

– The Gourmet Review

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