Ingredients Jump to Instructions ↓

  1. 1 rack of lamb (ask your butcher for a rack of lamb that is "frenched." This means that the bones will be cleaned)

  2. Cilantro-Mint Vinaigrette:

  3. 1 (each) egg yolk

  4. 2 (each) limes, juiced

  5. 1 1/2 tablespoon soy sauce

  6. 1 each medium garlic clove

  7. 1/4 cup rice vinegar

  8. 1/2 tsp. Chinese chile sauce (sambal)

  9. 1 bunch cilantro leaves, chopped

  10. 6 each sprigs of mint

  11. 1/2 tsp. Kosher salt

  12. 1 1/2 tbsp. packed brown sugar

  13. Pinch ground black pepper

  14. 1 1/2 cups peanut oil

  15. 2 tsp. sesame oil

  16. Lamb Marinade:

  17. 1 cup soy sauce

  18. 2 tbsp. packed brown sugar

  19. Hunan Style Eggplant Sauce:

  20. 1 cup rice wine for cooking

  21. 1 cup rice vinegar

  22. 1 cup sugar

  23. 1/2 cup soy sauce (choose a high quality fermented soy sauce)

  24. 2 tbsp. Chinese chile sauce (a ground garlic-chile sauce found in your grocer's international aisle)

  25. 1 tbsp. chopped garlic

Instructions Jump to Ingredients ↑

  1. To Prepare the lamb marinade:

  2. Blend all the ingredients for lamb marinade until sugar is dissolved To Prepare the Hunan Eggplant Sauce:

  3. In a hot saut pan, saut the garlic lightly in oil. Carefully add the rice wine.

  4. Cook off the alcoholreduce the amount of liquid by ½.

  5. Add rice vinegar and sugarreduce till sauce has syrup-like consistency.

  6. When thickened, add the soy and chile sauces.

  7. To Prepare the Lamb Chops:

  8. Marinate your lamb rack in the Lamb Marinade for one hour.

  9. Remove the lamb and season lightly with salt and pepper.

  10. The best way to cook the lamb is on a charcoal grill, but you can easily grill it indoors on an electric grill, or even use your broiler. High heat is key you want the sugars in the marinade to caramelize and crisp up the lamb. Grill or broil to your desired degree of wellness. Medium rare is recommended. When lamb is cooked, let it rest for a few minutes before slicing. This allows the juices to redistribute themselves in the meat.

  11. To Present The Lamb:

  12. When serving the lamb, slice between the bones and straight down. This will separate the rack into chops. Drizzle the chops with Cilantro Mint Vinaigrette.

  13. Serve the eggplant salad on the side, or underneath the lamb.

  14. Enjoy


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