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Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce Recipe

Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce Recipe

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Grilled Soy and Ginger Marinated Rack of Lamb Served with Hunan Style Eggplant and Miso and Plum Sauce

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Ingredients:

Serving

1/4 cup worcestershire sauce
1/4 cup mirin
1/2 cup soy sauce
1 - inch piece ginger, thinly sliced , smashed
2 tbsp ketchup
1/4 cup chopped garlic
1/4 cup chopped shallots
1/2 cup honey
1/2 cup pomegranate juice
2 tbsp lemon juice
2 tbsp chile paste
2 tsp ground black pepper
2 racks lamb, trimmed and frenched
hunan style eggplant, recipe follows
1/2 cup miso and plum sauce , recipe follows
3/4 cup cilantro and mint vinaigrette , recipe follows
1/4 cup julienne green onions
1/4 cup cilantro sprigs
1/2 cup peeled, thinly sliced garlic
oil, for deep-frying
1/4 cup japanese-style soy sauce
1/4 cup chinese-style soy sauce
1/4 cup mushroom soy sauce
1/4 cup peanut oil
3/4 cup sugar
3 tbsp chile paste
1 1/2 cups shaoxing rice wine
1/4 cup rice vinegar
1 tbsp cornstarch
2 tbsp cold water
8 chinese eggplant, ends trimmed , cut into 1-inch roll-cut pieces
2 tbsp peanut oil
1/4 cup peeled, smashed garlic
1 cup peeled, sliced shallots
3 - inch piece ginger, peeled, sliced , smashed
1/2 bunch green onions , cut into 2-inch pieces
1 star anise, crushed
1 tsp black peppercorns, crushed
2 cups plum wine
2 cups port
1 cup red wine
1/2 cup lamb demi-glace
2 cups chicken stock
1/3 cup raspberry or blackberry puree
1 tsp red miso paste
1 tsp neriume (japanese apricot paste)
4 tbsp butter
salt , pepper , and sugar
1 tbsp mustard powder
1 tbsp water
1/4 cup packed cilantro leaves
1/4 cup packed mint leaves
1 egg yolk
2 tbsp peanuts, toasted
2 tbsp cashews, toasted
2 tbsp lemon juice
1/8 cup pickled ginger
2 tbsp pickled ginger vinegar
1 cup peanut oil
salt , pepper , and sugar

Directions:

Lamb:
To make the Soy and Ginger Marinade: in a bowl, combine all the ingredients and stir until well blended.
For the lamb: Wrap the chop bones with aluminum foil. (This will minimize the exposure of bones to the marinade and prevent the bones from turning black during the grilling process.) Marinate the racks of lamb for 1 hour in the refrigerator.
Preheat the grill. Preheat the oven to 350 degrees F.
Over high heat, grill the racks of lamb until nicely marked and golden brown in color. Remove the aluminum foil covering the lamb bones. Transfer to a preheated oven to finish cooking to medium rare or desired doneness.
Cut each rack of lamb into 4 double chop pieces. Serve on a bed of Hunan Style Eggplant, with half the Miso and Plum Sauce drizzled over with Cilantro and Mint Vinaigrette. Garnish with julienne green onions and sprigs of cilantro.
Hunan Style Eggplant:
In a small saucepan, bring water to a boil. Blanch the garlic slices for 30 seconds. Drain. Transfer to a baking tray and allow to cool.
Preheat the oil in a deep-fryer to 360 degrees F.
In a small bowl, combine the 3 types of soy sauces. Reserve. In a wok or large saute pan, over high heat, add the peanut oil. Stir-fry the blanched garlic until golden brown. Add the sugar and continue to stir-fry until garlic is well coated. Add the chili paste. Deglaze with rice wine and vinegar. Bring to a boil, then lower to a simmer. Reduce until slightly thickened. Stir in the soy sauce mixture and continue to simmer for another 2 minutes.
Combine the cornstarch and the water in a small bowl to make a slurry. Stir in the slurry and boil the sauce for 2 to 3 minutes, whisking all the while, to prevent scorching. Add some water if sauce is too thick. Lower to a simmer.
Deep-fry the eggplant until tender and golden in color. Drain off excess oil. Bring sauce back to a boil and stir in fried eggplant. Lower heat to a simmer and allow sauce to reduce and thicken. Serve immediately.
Yield: 8 servings
Miso and Plum Sauce:
In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
Cilantro and Mint Vinaigrette:
In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar, and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Yield: about 1 1/2 cups vinaigrette

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1122.11 Kcal (4698 kJ)
Calories from fat	568.07 Kcal
		% Daily Value*
Total Fat	63.12g	97%
Cholesterol	81.51mg	27%
Sodium	3210.61mg	134%
Potassium	1655.06mg	35%
Total Carbs	103.14g	34%
Sugars	70.75g	283%
Dietary Fiber	17.89g	72%
Protein	25.58g	51%
Vitamin C	23.1mg	38%
Vitamin A	1.3mg	44%
Iron	2.7mg	15%
Calcium	352.3mg	35%

Amount Per 100 g
Calories	122.13 Kcal (511 kJ)
Calories from fat	61.83 Kcal
		% Daily Value*
Total Fat	6.87g	97%
Cholesterol	8.87mg	27%
Sodium	349.46mg	134%
Potassium	180.14mg	35%
Total Carbs	11.23g	34%
Sugars	7.7g	283%
Dietary Fiber	1.95g	72%
Protein	2.78g	51%
Vitamin C	2.5mg	38%
Vitamin A	0.1mg	44%
Iron	0.3mg	15%
Calcium	38.3mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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