Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Spice Rubbed Lamb Chops Hoisin:
  • 2 tablespoons ground star anise
  • 2 tablespoons ground ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chile de arbol
  • 12 double-cut baby lamb chops
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 1 cup hoisin sauce
  • 1 cup fresh cilantro leaves, for garnish
  • 1 cup fresh mint leaves, for garnish
  • Grilled Bok Choy Salad:
  • 3 large heads bok choy, halved
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • Vinaigrette:
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 to 2 teaspoons hot chile sauce, such as Sriracha
  • 1 teaspoon soy sauce
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons canola oil
  • 1 teaspoon sesame oil
Directions

For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops.

Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill.

For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.

For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.

Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.

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