Whether you’re hosting a festive dinner or a cozy weekend gathering, this dish is designed to be piled high on a platter, served with rice and colorful sides, and shared with friends and family.
What you’ll need:
For the lamb:
1 rack of lamb
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon chili flakes (optional)
2 cloves garlic, minced
Pinch of salt and pepper
1 tablespoon neutral oil
Cilantro sauce:
1 cup chopped cilantro
1/4 cup olive oil
2 tablespoons rice wine vinegar
1 clove garlic, salt
Salt and pepper to taste
What to do:
Cut the rack of lamb into individual chops (8 chops). Season with salt and pepper.
In a large bowl, mix remaining lamb ingredients except for the oil. Add chops, coat all over in mixture, then marinate at least 1 hour (overnight is best).
Heat a little oil in a cast iron skillet over medium-high heat. When hot, sear lamb chops to desired doneness, 4-5 minutes per side for medium. Remove from pan and let rest a few minutes.
Blend all cilantro sauce ingredients until smooth.
Serve lamb with sauce drizzled over or on the side for dipping.
“A cumin, soy sauce and garlic marinade creates a deep smoky, umami flavor for the lamb chops, which get seared until perfectly crusted. Serve them with a zesty cilantro sauce for the ultimate low-effort, high-impact meal. I like it with rice, a cucumber-carrot salad, and sautéed sweet peppers, red onion, garlic, and chiles with cilantro.”
I became a home cook during the pandemic. I make easy and delicious dishes for my little family using the best ingredients I can find. Follow my journey on Instagram @chubbychinesegirleats.
— Cindy Zhou
