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Issue 592: Chinese Lamb Chops With Vegetable Lo Mein

Chavi Feldman

This is one entrée that tastes as good as it looks!

Thursday, May 17, 2018

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Not only do these lamb chops make a beautiful presentation, but when I tested this recipe, I’m embarrassed to admit how many I ate. This is one entrée that tastes as good as it looks!

INGREDIENTS

SERVES 8


Ingredients
  • 8 baby lamb chops
  • 1/2. cup cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 2 Tbsp oil + more, for frying
  • 4 cloves garlic, thinly sliced
  • 5–6 scallions, thinly sliced

Marinade
  •  2 large egg whites
  •  1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • ⅓ cup water
  • 1/4 cup sherry
  • ⅓ cup cornstarch
  • 1/2 tsp baking soda

Sauce
  • 1/4 cup + 2 Tbsp soy sauce
  • 1/2 cup dark brown sugar
  • 1/2 tsp chicken soup mix
  • 1/2 cup water
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp rice vinegar
  • 2 Tbsp vegetable oil
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp cornstarch
 
Lo Mein
  • 8 oz (225 g) thin spaghetti
  • 5 oz (140 g) baby bella
  • mushrooms, sliced
  • 1/4 lb (1/8 kg) snow peas
  • 1 red pepper, cut in thin strips
  • black sesame seeds (optional), for garnish


PREPARATION
In a large baking dish, whisk the egg
whites for the marinade until foamy. Add
the soy sauce, vinegar, water, and sherry.
Pour in the cornstarch and baking soda
and mix until smooth. Add the lamb
chops and turn to coat. Cover and let
marinate at room temperature for 30
minutes.
Meanwhile, make the sauce by
whisking all the ingredients together in
a medium bowl.
Cook the spaghetti in salted water
according to package directions. Drain,
rinse, and place in a medium-sized bowl.
Set aside.
In a large shallow bowl, combine
the cornstarch with the salt and
baking soda. In a large frying pan over
medium–high heat, heat ½ inch (1¼ cm)
oil until hot.
Remove half the lamb from the
marinade, letting the excess marinade
drip back into the baking dish. Dredge
the lamb in the cornstarch mixture,
patting it on lightly so it adheres. Fry
the lamb over moderately high heat,
turning once, until browned all over, 3–4
minutes total. Transfer to a paper-towel-lined
baking sheet to drain. Repeat with
the remaining lamb.
Carefully pour out half the hot oil
from the saucepan into a heatproof
bowl and discard once cooled. Add
the garlic and scallions to the frying
pan and stir-fry over high heat until
the garlic is golden, 2–3 minutes.
Add the mushrooms, snow peas, and
pepper strips and stir-fry an additional
5–6 minutes until the vegetables are
beginning to soften. Stir in half the
sauce and cook an additional 2–3
minutes until the sauce begins to
thicken. Pour the vegetables into the
spaghetti and mix well to combine.
Pour the remaining sauce into the
frying pan. Add the lamb chops and
cook, turning, until the lamb is coated
and the sauce is thick, about 2–3
minutes. Remove chops from frying pan
and reserve the thickened sauce for
drizzling.
To serve, place some lo mein in
the center of a dinner plate. Garnish
with black sesame seeds and chopped
scallions. Place a baby lamb chop on top
and drizzle with the reserved sauce.

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