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1
For the lamb: In a large bowl, combine the soy sauce, brown sugar, sesame seeds, garlic and ginger.
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2
Add the lamb chops and stir to coat.
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3
Cover and marinate for 30 minutes.
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4
For the kimchi: In a bowl, stir together the vinegar, granulated sugar, salt and gochugaru.
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5
Add the cucumbers and stir to coat.
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6
Cover and store in the refrigerator until ready to serve.
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7
For the pickled vegetables: In a saucepan, combine the vinegar, dill, mustard, salt and granulated sugar.
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8
Bring the mixture to a simmer over low heat and cook, stirring, until the sugar dissolves.
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9
Remove the mixture from the heat and cool.
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10
Place the carrots and daikon in a large bowl and pour the pickling mixture over the top.
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11
Cover and refrigerate until ready to serve.
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12
For the arancini: In a bowl, combine the rice with the cilantro and mint and season with salt and pepper.
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13
Form the rice into golf-ball-size balls, stuffing each with 2 peas to make 8 rice balls.
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14
Fill a deep-sided skillet with 1/2-inch olive oil and heat over medium heat.
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15
Fry the arancini until browned on all sides.
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16
Drain on paper towels and season with salt.
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17
For the avocado sauce: Combine the avocados, lime juice and cilantro in a food processor and puree until very smooth.
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18
Season with salt and pepper.
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19
Remove the meat from the marinade and transfer the marinade to a saucepan.
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20
Bring the marinade to a simmer over medium-low heat and cook until reduced by half.
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21
Keep warm.
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22
Heat the vegetable oil in a large skillet over medium heat.
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23
Add the lamb chops to the hot oil and sear 2 to 3 minutes on each side for medium rare.
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24
Plate the lamb chops and spoon the marinade sauce over the top.
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25
Serve with the arancini, pickled daikon and carrots, kimchi and avocado sauce.
