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Show:
Martin Yan's China
Category:
Main Course
Yields:
Makes 4 servings
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Ingredients:
Marinade
3 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon minced garlic
1 teaspoon cornstarch
1/4 teaspoon ground black pepper
1 rack of lamb, cut into double chops (at least 8 chops total)
Hoisin Garlic Dipping Sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons sesame oil
1 teaspoon chili garlic sauce
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1 teaspoon vegetable oil
Soy Vinegar Dipping Sauce
Beijing Dipping Sauce |
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Method:
To make the marinade, combine the soy sauce, rice wine, garlic, cornstarch, and pepper in a large bowl and mix well. Add the lamb chops and stir to coat evenly. Let marinate for 1 to 2 hours.
To make the hoisin garlic dipping sauce, combine the hoisin sauce, sesame oil, chili garlic sauce, garlic, and ginger in a bowl and mix well. Set aside.
Place a grill pan over medium-high heat until hot. Brush with the oil. Place the chops on the grill pan and cook, turning once, until medium-rare, about 3 minutes on each side.
Transfer the lamb chops to a serving plate and serve with the 3 dipping sauces on the side. |
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