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Chinois Grilled Lamb Chops With Cilantro Mint Vinaigrette

This is one of the all-time favorites at Chinois. The marriage of lamb with mint is a classic, but serving it with cilantro in a vinaigrette makes a really fresh and exciting dish. Look for young Sonoma or Colorado lamb to get the kind of sweetness and tenderness that is best cooked medium-rare.

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2   Racks lamb racks - (abt 2 lbs ea) - trimmed, and
  Cut into individual chops
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlSoy sauce
1 cup 237mlMirin (sweet sake)
1 tablespoon 15mlAsian sesame oil
2 cups 292g / 10ozChopped scallions
1 tablespoon 15mlDried red chile flakes
2   Garlic cloves - (to 3) - finely chopped
  Cilantro Mint Vinaigrette
1 cup 237mlPeanut oil
1/2 cup 118mlRice wine vinegar
1/4 cup 36g / 1.3ozCoarsely chopped mint
1/4 cup 4g / 0.1ozCoarsely chopped cilantro
1/4 cup 36g / 1.3ozCoarsely chopped parsley
1 tablespoon 15mlHoney
1/2 tablespoon 7.5mlChopped ginger
1   Chili oil

Recipe Instructions

Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour.

While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.

Preheat grill.

Remove lamb chops from marinade and place them on a hot grill. Grill medium-rare, about 3 minutes each side; or saute them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don't crowd the pan.)

Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with "Stir-Fried Vegetables" or "Vegetable-Fried Rice" (see recipes).

This recipe yields 4 to 6 servings.

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