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Gallery Mongolian Lamb Chops Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 1/4 cups plus 1 tablespoon grapeseed oil 2 teaspoons unsalted butter 1/4 cup panko breadcrumbs 2 tablespoons plus 1 teaspoon crystallized ginger, finely chopped 1/2 tablespoon cracked juniper berries Coarse salt 1 teaspoon Chinese mustard 1/4 cup plum wine vinegar 1 teaspoon unseasoned rice vinegar 1 ten-ounce rack of lamb, preferably New Zealand 3 baby bok choy, trimmed 3 1/8-inch-thick bias-cut slices red Thai chile
Gallery Mongolian Lamb Chops
Recipe Summary Servings: 2
Gallery
Mongolian Lamb Chops
Mongolian Lamb Chops
Mongolian Lamb Chops
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 1/4 cups plus 1 tablespoon grapeseed oil 2 teaspoons unsalted butter 1/4 cup panko breadcrumbs 2 tablespoons plus 1 teaspoon crystallized ginger, finely chopped 1/2 tablespoon cracked juniper berries Coarse salt 1 teaspoon Chinese mustard 1/4 cup plum wine vinegar 1 teaspoon unseasoned rice vinegar 1 ten-ounce rack of lamb, preferably New Zealand 3 baby bok choy, trimmed 3 1/8-inch-thick bias-cut slices red Thai chile
Directions
Preheat oven to 325 degrees. In a small skillet, heat 1 cup oil and 1 teaspoon butter over medium-high heat. Add breadcrumbs and cook, stirring, until golden brown, about 7 minutes. Transfer breadcrumbs to a paper-towel-lined plate to cool. Transfer breadcrumbs to a small bowl; stir in 1 teaspoon ginger, juniper berries, and 1/2 teaspoon salt; set aside.
In a small bowl, mix together mustard and plum wine vinegar; let stand 10 minutes. Add remaining 2 tablespoons ginger and rice vinegar and mix until smooth; set aside.
Heat 1/4 cup oil and remaining teaspoon butter in a large oven-proof skillet over high heat. Sear the lamb on all sides until it is golden brown, about 4 minutes per side. Remove lamb from the skillet, coat with half of the mustard mixture and breadcrumbs. Return to skillet and transfer to oven and cook for 7 minutes for medium.
Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add bok choy and chile; season with salt. Cook until tender, about 2 minutes. Remove lamb from oven and serve bok choy and remaining mustard.
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 0
All Reviews for Mongolian Lamb Chops
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mongolian Lamb Chops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
