Wolfgang Puck Lamb Chops recipe at HSN.com

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cooking class with Chef Wolfgang Puck

Chinois Grilled Salmon or Lamb Chops

Yield: Makes 4-6 servings

Ingredients:
2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops
2 Salmon steaks
Salt
Freshly ground pepper
Marinade
1 cup of soy sauce
1 cup of mirin (sweet sake)
1 tablespoon Asian sesame oil
2 cups of chopped scallions
1 tablespoon of dried red chile flakes
2 to 3 garlic cloves, finely chopped

Cilantro Mint Vinaigrette

Ingredients:
1 cup of peanut oil
1/2 cup of rice wine vinegar
1/4 cup each of coarsely chopped mint, cilantro and parsley
1 tablespoon of honey
1/2 tablespoon of chopped ginger
a dash of chili oil

Directions:

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. 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 sauté 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.