Asian Lamb Chops

Marinade

• ¼ cup Hoisin sauce*
• 3 Tbs honey
• 2 Tbs soy sauce
• 2 Tbs dry sherry
• 1 Tbs Asian sesame oil*
• 1 Tbs black bean sauce*
• 1 tsp curry powder
• 1 Tbs minced orange zest
• 1 Tbs minced garlic
• ¼ tsp cayenne pepper
• 1½ tsps sesame seeds
• 1 cup loose-packed cilantro leaves (minced)
• 3 tsp of red curry paste*
• 6 rib lamb chops (¾ to 1 inch thick)

Pineapple Soy Sauce

• ¼ cup soy sauce
• 1/3 cup water
• 1½ tsps chicken base or bouillon granules
• 2 tsp rice wine vinegar*
• 1 Tbs dry sherry
• 1 tsp lemon juice
• ½ tsp ground ginger
• ¼ tsp white pepper
• ½ tsp minced garlic
• 2 Tbs Asian sesame oil*
• 2 Tbs corn starch
• 2 Tbs cold water
• 1 cup fresh pineapple chunks (finely chopped)
• 1 cup loose-packed cilantro leaves (finely chopped)

Sushi Rice

• ¾ cup short-grained rice*
• ¾ cup water
• 2 Tbs rice wine vinegar*
• 1½ Tbs sugar
• 1 tsp kosher salt

Vegetable Mixture

• ¼ cup of vegetable oil
• 10 medium mushrooms, stems trimmed, caps sliced ¼ inch thick.
• 1½ cups sugar snap peas, trimmed.
• 1 small red onion (thinly sliced)
• ¼ green bell pepper (cut in ¼ inch julienne strips)
• ¼ yellow pepper (cut into ¼ inch Julienne strips)
• ¼ red bell pepper (cut into ¼ Julienne strips)
• 1 large carrot (cut crosswise in half, then cut lengthwise in ¼ inch julienne stips.
• 1 cup Napa cabbage (coarse chopped)
• 1 cup Bok Choy cabbage
• 6 medium scallions (white part and 1-inch of green (coarsely chopped)
• 2 Tbs unsalted butter
• 1 Tbs chopped fresh parsley.

NOTE: All but the vegetables and cooking the meat should be done in advance of when you plan to do the fianl cooking and serving!

Marinate the chops: Combine all marinade ingredients except the lamb chops in a nonreactive container and mix well. Trim any excess fat from the lamb chops and place them in a nonreative dish in one layer. Cover with the marinade, turning to coat both sides of each chop. Cover and refrigerate overnight, or at least 12 hours, turning each several times.

Soy sauce: Combine the first 10 ingredients in a heavy non-reactive saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 1 minute. Dissolve the cornstarch in the cold water and stir into the sauce. Simmer, stirring, unil thickened. Remove from the heat and put through a strainer. Cool completely, then stir in the pineapple and cilantro. Cover and refrigerate until ready to use.

The rice: Rinse the rice under cold running water until the water runs clear. Bring ¾ cup of waer to a boil in a medium nonreactive saucepan. Stir in the rice, reduce the heat to low, cover and cook 15 mnutes. Remove from the heat and let sit, covered, for 20 minutes. Stir together the vinegar, sugar and salt in a nonreactive container, add to the rice, mixing well. This should be made ahead and pressed into 2 6-ounce oiled pyrex cups to be reheated in the microwave just before serving.

The chops: Preheat the oven broiler, or grill, or even a grill pan atop the stove. Remove the chops from the marinade, brushing off most of the excess. Broil or grill the chops about 3 minutes per side or just until barely pink inside. Remove to a warm plate and tent loosely with foil to keep warm.

The vegetables: In a skillet, heat the oil over medium-high heat. Add the mushrooms, snap peas, onions, peppers and carrots. Sauté about 3 minutes or until just beginning to soften. Add the cabbages and scallions: sauté 2 minutes more. Add the Cilantro Pineapple soy sauce and heat for about 1½ minutes. Remove from the heat and stir in the butter.

To serve: Heat the Sushi Rice in the microwave for 2 minutes on high. Unmold the cups of rice and place in the 12 o'clock position on two large heated serving plates. Divide the sautéed vegetables and place in the center of the plate. Place the lamb chops in the 6 o'clock position on each plate with the bones overlapping the sautéed vegetables. Garnish with the fresh parsley.

Serves: two