-
1
To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
-
2
For the lamb: Wrap the chop bones with aluminum foil.
-
3
(This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.)
-
4
Marinate the racks of lamb for 1 hour in the refrigerator.
-
5
Preheat the grill.
-
6
Preheat the oven to 350 degrees F.
-
7
Over high heat, grill the racks of lamb until nicely marked and golden brown in color.
-
8
Remove the aluminum foil covering the lamb bones.
-
9
Transfer to a preheated oven to finish cooking to medium rare or desired doneness.
-
10
Cut each rack of lamb into 4 double chop pieces.
-
11
Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette.
-
12
Garnish with julienne green onions and sprigs of cilantro.
-
13
In a small saucepan, bring water to a boil.
-
14
Blanch the garlic slices for 30 seconds.
-
15
Drain.
-
16
Transfer to a baking tray and allow to cool.
-
17
Preheat the oil in a deep-fryer to 360 degrees F.
-
18
In a small bowl, combine the 3 types of soy sauces.
-
19
Reserve.
-
20
In a wok or large saute pan, over high heat, add the peanut oil.
-
21
Stir-fry the blanched garlic until golden brown.
-
22
Add the sugar and continue to stir-fry until garlic is well coated.
-
23
Add the chili paste.
-
24
Deglaze with rice wine and vinegar.
-
25
Bring to a boil, then lower to a simmer.
-
26
Reduce until slightly thickened.
-
27
Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
-
28
Combine the cornstarch and the water in a small bowl to make a slurry.
-
29
Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching.
-
30
Add some water if sauce is too thick.
-
31
Lower to a simmer.
-
32
Deep-fry the eggplant until tender and golden in color.
-
33
Drain off excess oil.
-
34
Bring sauce back to a boil and stir in fried eggplant.
-
35
Lower heat to a simmer and allow sauce to reduce and thicken.
-
36
Serve immediately.
-
37
In a medium saucepan, heat the peanut oil.
-
38
Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes.
-
39
Stir in star anise and black peppercorns.
-
40
Continue to saute until aromatic, about 1 to 2 minutes.
-
41
Deglaze with the plum, port and red wines.
-
42
Reduce until only about 1 cup of liquid remains.
-
43
Add the lamb demi-glace and chicken stock.
-
44
Bring to a boil and lower to a simmer.
-
45
Continue to simmer until slightly thickened.
-
46
Stir in the raspberry puree, red miso paste and neriume.
-
47
Continue to reduce until glossy.
-
48
Stir in the butter.
-
49
Season, to taste, with salt and pepper.
-
50
If too tart, add a pinch of sugar.
-
51
Strain through a chinois and keep warm until needed.
-
52
In a small bowl combine the mustard powder and the water and stir to make a paste and set aside.
-
53
In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard.
-
54
Process to a puree.
-
55
While the motor is running, slowly add the peanut oil until emulsified.
-
56
Season to taste with salt, pepper, and sugar.
-
57
Refrigerate until needed.
-
58
Use half of the vinaigrette for the lamb and reserve half for the salmon.
-
59
*RAW EGG WARNING
-
60
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
-
61
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.
