Ming Tsai

Recipes

Directions

Preheat oven to 350 degrees. Preheat a gas or charcoal grill and lightly canola oil.  Pound lamb chops to 1/4-inch thick, season with salt and lightly sprinkle with chili powder on both sides.

In a medium bowl, combine the sausage, 1 clove garlic, onion, basil and chives. Season with salt and pepper and mix well.

Grill lamb chops over medium-high heat until marked but still raw inside, about 1 minute per side.  Transfer lamb to a plate and spread sausage mixture over one side of each grilled lamb chop.

Heat a medium sauté pan over medium-high heat and add just enough canola oil to coat the bottom of pan.  Place lamb chops, sausage side down, in pan.  Cook lamb until sausage is browned, 1 to 2 minutes, then carefully turn chops over and place pan in oven.  Bake until sausage is cooked through, 3 - 4 minutes.  Transfer to a cutting board and allow to rest a few minutes.

Place pea tendrils in a large salad or mixing bowl.  Season with salt and sprinkle with lemon juice.  Add the corn shoots and beets.  Heat olive oil in a small sauce pan over high heat until just smoking.  Remove from heat and add remaining garlic.  Pour hot oil on top.  Toss to coat vegetables with oil and season to taste. 

Place vegetable salad on serving plate.  Cut lamb into 1-inch slices and place on top of salad.  Garnish with popcorn kernels and remaining chives and drizzle with additional olive oil.

 

*To pop corn, place cob in large pot with about 1/2-inch canola oil.  Cover and place over medium-high heat.  Cook until kernels pop open, 8 - 10 minutes.