Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 53
- Saturated Fat
- 14
- Carbohydrates
- 48
- Dietary Fiber
- 10
- Sugar
- 21
- Protein
- 24
- Cholesterol
- 72
- Sodium
- 1945
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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
- 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.