Marinated Lamb Chops with Coriander and Mint Vinaigrette
These Asian-style lamb chops look great on a plate when accompanied by a vibrant coriander and mint vinaigrette dressing!
- Robot Coupe
- Stick Blender
- Chopping Board
- Metal Bowl
- Frying Pan
- Metal Tray
- 225 ml Mushroom Soy Sauce Make too Spec
- 225 ml Mirin Use Good Brand
- 12 Lamb Chops Nice Big Ones
- 180 g Asian Salad Rocket, Daikon, Carrot
For the Coriander and Mint Vinaigrette
- 30 g Pickled Ginger Use Good Quality
- 75 ml Vinegar Use from Pickled Ginger
- 1 tsp Chilli Paste Use Temperature of your Liking
- 1 Egg Yolk Use Free Range Egg
- 1 tsp Sriracha Use Good Quality
- 250 g Coriander Leaves Garden Fresh
- 150 g Mint Leaves Garden Fresh
- 225 g Sunflower Oil Good Brand
- 1 tsp Sesame Oil Good Brand
- 5 g Salt and Pepper Use a Good Pepper
For the Hunan Style Sauce – Follow Spec in Website
For the Hunan Style Aubergine – Follow Spec in Website
- For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade all over. Marinate for at least 20 minutes.
- For the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly start pouring in sunflower oil and sesame oil to emulsify then season with salt and pepper and set aside in the fridge.
- For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar.
- Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer for 10 minutes. Lastly, thicken to the consistency of a sauce with the corn starch and 240ml/8½fl oz of water.
- CAUTION: hot oil can be dangerous. Do not leave unattended.Preheat a deep-fat fryer. Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Then remove from the fat fryer and leave to drain on plates lined with kitchen paper.
- Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic.
- Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side leaving them to rest for 5 minutes once done.
- To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine.
Inherently flavoursome, lamb chops require minimal effort to taste great. Simply season them with salt, pepper, garlic, and rosemary and then quickly fry them in a cast-iron skillet. Although not as popular in the United States like beef, lamb is much more tender and juicy, offering an array of very flavours when cooked just right! Pan-fried lamb chops are surprisingly easy to make. It stands as one of those dishes that, when served in a restaurant appears to be quite troublesome to make. In fact, it’s as easy as fast food (though certainly not as cheap). and a meal that everyone raves about as they are so juicy and delicious!