Chinois Grilled Lamb Chops with Cilantro Mint Vinai

Name: Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 1 cup mirin (sweet sake); 1 tablespoon chopped ginger; 2 tablespoon sesame oil; 2 cups chopped scallions; 1 tablespoon dried red chile flakes; 2 to 3 garlic cloves, finely chopped; 2 racks lamb (about 2 pounds each), trimmed; Salt and freshly ground pepper; 1 tablespoon honey; 1/2 tablespoon chopped ginger; 1/4 cup each coarsely chopped mint, cilantro and parsley; 1 cup peanut oil; 1/2 cup rice wine vinegar; 1 egg yolk*; Dash chili oil

Servings: persons

1 cup soy sauce
1 cup mirin (sweet sake)
1 tablespoon chopped ginger
2 tablespoon sesame oil
2 cups chopped scallions
1 tablespoon dried red chile flakes
2 to 3 garlic cloves, finely chopped
2 racks lamb (about 2 pounds each), trimmed
Salt and freshly ground pepper
1 tablespoon honey
1/2 tablespoon chopped ginger
1/4 cup each coarsely chopped mint, cilantro and parsley
1 cup peanut oil
1/2 cup rice wine vinegar
1 egg yolk*
Dash chili oil

1
Prepare the marinade: In a bowl, mix together all the marinade ingredients.
2
Pour them over the lamb and let it marinate for 1 hour.
3
Remove from the marinade and let stand until ready to cook.
4
While the lamb is marinating, prepare the vinaigrette.
5
Season the lamb with salt and pepper and place it on a hot grill.
6
Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side.
7
(Cook the chops in several batches, if necessary, but don't crowd the pan.)
8
Make an island of the sauce on each plate.
9
Place lamb chops on center.
10
Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
11
To make the vinaigrette, combine all the ingredients, except the oil, and blend.
12
Slowly add peanut oil.
13
Season with salt and pepper and strain, if necessary, into a bowl.
14
*RAW EGG WARNING
15
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
16
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup soy sauce, 1 cup mirin (sweet sake), 1 tablespoon chopped ginger, 2 tablespoon sesame oil, and more.

Yes, Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions