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Chinois Grilled Rack of Lamb Chops

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Chinois Grilled Rack of Lamb Chops

(Wolfgang Puck)

“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 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.”


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 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



1. 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.

2. 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.

3. Preheat grill.

4. 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.)

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.

Photo: Wolfgang Puck

Photo: Wolfgang Puck


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