Mongolian Lamb Chops Recipes

MONGOLIAN LAMB CHOPS

Mongolian Lamb Chops image

Make and share this Mongolian Lamb Chops recipe from Food.com.

Provided by foodart

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 lamb chops, French cut 2-inch thick
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons oil
4 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon chinese rice wine
4 tablespoons chili-garlic sauce, Thai sweet
1 tablespoon garlic, minced

Steps:

Brush on the oil and season with salt and white pepper and let it set for 15 minutes.
In a hot nonstick skillet add in the lamb chops and pan fry for 2 minutes per side. Remove the lamb chops and clean the skillet. Heats the skillet adds in the sauce mixture and brings to a boil return the chops and glaze.

Nutrition Facts : Calories 697.8, Fat 58, SaturatedFat 23.3, Cholesterol 141.1, Sodium 1774, Carbohydrate 9.1, Fiber 0.6, Sugar 4.4, Protein 31.8

MONGOLIAN LAMB CHOPS

Mongolian Lamb Chops image

Recipe courtesy of chef Michael Schulson

Provided by Martha Stewart

Categories Lamb Recipes

Number Of Ingredients 12

Ingredients

1 1/4 cups plus 1 tablespoon grapeseed oil
2 teaspoons unsalted butter
1/4 cup panko breadcrumbs
2 tablespoons plus 1 teaspoon crystallized ginger, finely chopped
1/2 tablespoon cracked juniper berries
Coarse salt
1 teaspoon Chinese mustard
1/4 cup plum wine vinegar
1 teaspoon unseasoned rice vinegar
1 ten-ounce rack of lamb, preferably New Zealand
3 baby bok choy, trimmed
3 1/8-inch-thick bias-cut slices red Thai chile

Steps:

Preheat oven to 325 degrees. In a small skillet, heat 1 cup oil and 1 teaspoon butter over medium-high heat. Add breadcrumbs and cook, stirring, until golden brown, about 7 minutes. Transfer breadcrumbs to a paper-towel-lined plate to cool. Transfer breadcrumbs to a small bowl; stir in 1 teaspoon ginger, juniper berries, and 1/2 teaspoon salt; set aside.
In a small bowl, mix together mustard and plum wine vinegar; let stand 10 minutes. Add remaining 2 tablespoons ginger and rice vinegar and mix until smooth; set aside.
Heat 1/4 cup oil and remaining teaspoon butter in a large oven-proof skillet over high heat. Sear the lamb on all sides until it is golden brown, about 4 minutes per side. Remove lamb from the skillet, coat with half of the mustard mixture and breadcrumbs. Return to skillet and transfer to oven and cook for 7 minutes for medium.
Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add bok choy and chile; season with salt. Cook until tender, about 2 minutes. Remove lamb from oven and serve bok choy and remaining mustard.

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