Chinese Style Lamb Chop


For tonight’s dinner, I tested out the lamb chops recipe and still try to follow the “new style” Chinese food theme. My interpretation of the “new style” Chinese food is to incorporate the traditional flavoring and techniques while bringing in some modern non-Chinese elements. In this dish, the lamb chop is a non-typical Chinese ingredient since we usually use the leg of lamb that was cut into small pieces for most of the lamb dishes that I know of.

The marinate can not be more Chinese : Soy sauce (2 table-spoon), Chinese cooking wine (3 table-spoon), grounded cumin (2 tea-spoon), minced garlic (5 cloves) salt and pepper to taste. Put in the lamb chops and let sit for at least 1 hour before covering them with Japanese bread crumb and pan fry in medium low heat until golden (about 5 minutes each side). If you want your meat well done, put them into 400 degree oven for 20 minutes before serving.

I sliced up some asparagus and cooked them in olive oil with garlic for sides. The dipping sauce is simply soy, chives and sesame oil. If you like it spicy, you can certainly put in the dry red pepper (they look gorgeous too!)

My final touch was the Merlot salt that I collected and they have this beautiful purple color that gives the plate a sophisticated finish ( I think :))

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