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      RECIPE TITLE "Chinois Grilled Lamb Chops"
    recipe by Wolfgang Puck, courtesy of HSN

    yields Serving Size: 4 to 6 time--difficulty easy


    2 racks of lamb (about 2 pounds each) trimmed and cut into individual chops
    Freshly ground pepper

    1 cup of soy sauce
    1 cup of mirin (sweet sake)
    1 tablespoon Asian sesame oil
    2 cups of chopped scallions
    1 tablespoon of dried red chile flakes
    2 to 3 garlic cloves, finely chopped

    Cilantro Mint Vinaigrette:
    1 cup of peanut oil
    1/2 cup of rice wine vinegar
    1/4 cup each of coarsely chopped mint, cilantro and parsley
    1 tablespoon of honey
    1/2 tablespoon of chopped ginger
    a dash of chili oil


    # Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour.
    # While the lamb chops are marinating, prepare the vinaigrette. In a blender, combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.
    # Preheat grill.
    # Remove lamb chops from marinade and place them on a hot grill. Grill medium rare, about 3 minutes each side, or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but don’t crowd the pan.)

    Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetables or vegetable fried rice.

    Lamb is always exciting for wine lovers because it invites big, strong flavors. I like to experiment with new wines, and I’ve discovered some wonderful Californian Zinfandels that are perfect partners for the powerful flavors in this dish.

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