Recipe Courtesy: Chef Chai Chaowasaree
- 2 racks of lamb, cut in to double chops
- 3 tablespoons green onion (prefer the white part)
- 1 tablespoon of whisky
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seed
- 1 ½ tablespoons Hoisin sauce
- Pinch of black pepper
- 4 cups mashed potato
- 4 cups of sauté vegetables
Cut and trim fat from the lamb rack and then cut into double chops, set aside.
In a bowl, add green onion, whisky, sesame seed, sesame oil, Hoisin, and pepper and mix together. With your hands squeeze the green onions along with mixture to release the oil from the onion until onions soften. Use as a marinade.
Add the lamb into the bowl and rub the marinade over the lamb evenly. Let it sit for an hour minimum or you can let it sit over night
With a medium heat grill your lamb for a minute on each side and put in a preheat oven at 350 degree for about 3-5 minutes or longer depend on how you like your lamb cook.
To plate the dish put one scoop of mashed potato and sauté vegetables. Lean the lambs against the potato to let it stand up. Sauce around with the sauce and garnish with a stem of fresh herb.
For the sauce:
- 1 cup red wine
- 2 cups veal stock
- ¼ cup brandy
- ¼ lb unsalted butter
In a sauce pot combine red wine and brandy and bring to a boil to reduce the liquid in half.