Karyn R. Millet
Mongolian-Style Grilled Lamb Chops
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Mongolian-Style Grilled Lamb Chops

Sara Johannes, WP-24 / January 2011

For 4 servings

Cilantro/mint vinaigrette:
• 2/3 cup ginger flavored vinegar
• 1/2 cup pickled sushi ginger
• 2 lg. egg yolks
• 2 Tbsps. Chinese mustard
• 1 tsp. garlic, minced
• 1/4 tsp. sambal oelek chile paste
• 2 cups cilantro leaves
• 1 1/4 cups mint leaves
• 2 cups peanut oil
• 1 tsp. sesame oil
• 1 1/2 tsps. salt
• 1 tsp. granulated sugar

  1. Place vinegar, ginger, egg yolks, mustard, garlic, and chile paste in a blender; blend until smooth; add cilantro and mint; blend quickly until leaves are incorporated and mixture is bright green; with the motor running, gradually add oils; blend until emulsified; add salt and sugar; pulse to combine; place in airtight container; cover; reserve.

Kochujang aïoli:
• 2 cups mayonnaise
• 1/2 cup kochujang (Korean chile pepper paste)
• 1/2 cup honey
• 2 Tbsps. sesame oil
• 1 Tbsp. rice vinegar
• 1 Tbsp. red miso paste
• 1 clove garlic, minced
• salt
• black pepper, freshly ground

  1. Place all ingredients except salt and pepper in a bowl; whisk to combine; season; cover with plastic wrap; reserve in refrigerator.

Lamb marinade:
• 4 cups mirin
• 4 cups soy sauce
• 1 Tbsp. garlic, minced
• 1 Tbsp. ginger, minced
• 1 Tbsp. red pepper flakes
• 2 racks lamb, cut into double chops and frenched

  1. Place all ingredients except lamb in a bowl; whisk to combine; place lamb chops in hotel pan; cover with marinade; cover with plastic wrap; refrigerate 1 hour.

  2. Heat a grill to high; remove lamb from marinade, wiping off any excess; grill to desired doneness; remove from heat; place on serving platter; reserve (keep warm).

• 4 Tbsps. garlic, blanched
• 1 cup Shaoxing rice cooking wine
• 1 cup rice vinegar
• 1 cup granulated sugar
• 1/2 cup soy sauce
• 2 Tbsps. sambal oelek chile paste
• canola oil (for frying)
• 5 Japanese eggplants, trimmed and cut oblique
• salt
• black pepper, freshly ground
• 1/4 cup snow peas, blanched and cut on the bias into thirds mixed bitter greens, such as arugula, mizuna, and chicory (for serving)

  1. Heat a wok set over high heat; add garlic; cook until brown and fragrant; add wine; deglaze pan; bring to a boil; cook until reduced by 50 percent; stir in rice vinegar and sugar; bring to a boil; reduce until sauce is sweet; add soy sauce and chile paste; remove from heat; reserve.

  2. Heat oil to 365°F in deep-fryer.

  3. Add eggplant; cook until brown and crispy; remove from heat with a spider; place on paper towels to drain; season.

  4. Heat a wok set over high heat; add eggplant and snow peas; cook until peas are just softened; add glaze; toss to coat vegetables; reserve (keep warm).

  5. To serve, place small pile of greens in middle of each plate; place eggplant on top, dividing evenly; place 2 lamb chops on each plate; drizzle greens with vinaigrette; drizzle aïoli around.

What to drink: Zinfandel