- 1 cup soy sauce
- 1 cup mirin (sweet sake)
- 1 tablespoon chopped ginger
- 2 tablespoon sesame oil
- 2 cups chopped scallions
- 1 tablespoon dried red chile flakes
- 2 to 3 garlic cloves, finely chopped
- 2 racks lamb (about 2 pounds each), trimmed
- Salt and freshly ground pepper
Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
While the lamb is marinating, prepare the vinaigrette.
Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan 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 the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.
Cilanto Mint Sauce:
- 1 tablespoon honey
- 1/2 tablespoon chopped ginger
- 1/4 cup each coarsely chopped mint, cilantro and parsley
- 1 cup peanut oil
- 1/2 cup rice wine vinegar
- 1 egg yolk*
- Dash chili oil
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.