| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
|
Dujour02 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
tb |
Pine nuts |
| 4 |
oz |
Rice wine vinegar |
| 6 |
oz |
Olive oil |
| 1/2 |
c |
Chopped cilantro |
| 1/2 |
c |
Soy sauce |
| 1/4 |
c |
Mirin; (sweet sake) |
| 2 |
tb |
Garlic/chili puree |
| 1 |
tb |
Chopped thyme |
| 1 |
tb |
Cracked black pepper |
| 12 |
|
Rib lamb chops |
INSTRUCTIONS
VINAIGRETTE
LAMB CHOPS
In blender place egg, nuts and vinegar. Blend thoroughly. Slowly add oil
and continue blending. Remove from blender and whisk in chopped herbs.
Lamb Chops:
In large bowl combine soy sauce, Mirin, garlic/chili puree, thyme and
pepper. Place lamb chops in marinade and let sit for no longer than 30
minutes. Heat grill. Remove lamb from marinade and grill to desired degree
of doneness. Once cooked, remove to plate and drizzle with Cilantro
Vinaigrette.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9115 - PATRICK CLARK
Converted by MM_Buster v2.0l.
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