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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Found on the internet KCTS TV featuring Wild Ginger Chef Jacky Lo. Ingredients:
4 lamb chops, trimmed |
2 tablespoons oil |
1/2 teaspoon ginger, minced |
1/2 teaspoon shallot, thinly sliced |
1/2 teaspoon green onion, white part only, sliced |
1 teaspoon garlic, chopped |
1 teaspoon sambal oelek chili paste |
1 teaspoon peanuts, toasted, chopped |
1/4 teaspoon sesame seeds, toasted |
1 teaspoon dried shrimp, flakes |
1 pinch five-spice powder |
1 tablespoon soy sauce |
3 tablespoons hoisin sauce |
1/2 teaspoon coconut flakes, toasted |
1 teaspoon green onion, green part only, sliced |
ingredients for marinade |
1/4 cup soy sauce |
1 tablespoon honey |
1 tablespoon vsop cognac |
1/2 teaspoon sichuan peppercorn |
Directions:
1. Marinate lamb chops with soy sauce, honey, cognac, and Sichuan peppercorn powder. Set aside for at least 2 hours or overnight in the refrigerator.
2. Grill lamb chops over high heat until medium-rare; set aside.
3. Heat wok. Add oil, ginger, shallot and green onion. Wok-fry until fragrant. Add garlic; wok-fry until light brown. Add sambal, chopped peanuts, sesame seeds, shrimp flakes and 5-spice powder to wok. Wok-fry until all ingredients are fragrant. Add soy and hoisin sauces to the wok. Bring to a boil. Add toasted coconut flakes, green onion, and grilled lamb chops; toss and coat lamb chops well with the sauce. Place lamb chops on platter and serve.
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