Marinated lamb chops with a coriander and mint vinaigrette

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves 6


By Wolfgang Puck


For the marinated lamb chops

  • 225ml/8fl oz mushroom soy sauce
  • 225ml/8fl oz mirin
  • 600g/1lb 5oz lamb chops
  • Asian-style salad of rocket, grated daikon and grated carrot, to serve

For the coriander and mint vinaigrette

  • 30g/1oz pickled ginger
  • 75ml/2½fl oz vinegar from the pickled ginger
  • 1 tsp chilli paste
  • 1 free-range egg yolk
  • 1 tsp sriracha
  • 250g/9oz coriander leaves
  • 150g/5½oz mint leaves
  • 225g/8oz sunflower oil
  • 1 tsp sesame oil
  • salt and freshly ground black pepper

For the Hunan-style sauce

  • 75ml/2½fl oz light soy sauce
  • 75ml/2½fl oz dark soy sauce
  • 75ml/2½fl oz mushroom soy sauce
  • 50ml/2fl oz sunflower oil
  • 60g/2¼oz sambal sauce
  • 200g/7oz sugar
  • 75ml/2½fl oz Shaoxing rice wine
  • 75ml/2½fl oz rice vinegar
  • 120g/4½oz cornflour

For the Hunan-style aubergine

  • 185g/6½oz aubergine, cut into small pieces
  • 1 tbsp cornflour
  • 50g/1¾oz Hunan-style sauce (see above)
  • 15g/½oz mangetout, cut into diagonal pieces
  • ½ tsp chopped garlic, fried to a crisp
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