-
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.
