Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 4 servings
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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

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

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

Kosher salt and freshly ground black pepper 

3 tablespoons canola oil

1 teaspoon sesame oil

Directions

  1. 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. 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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