Japanese Style Marinated Lamb Chops

• 2/3 cup rice wine (sake)
• 1/3 cup soy sauce
• 1 None onion, finely diced
• 3 cloves garlic, finely chopped
• 12 None lamb chops
• 2 lbs potatoes, peeled and cut into thin slices
• 1 2/3 cups whipping cream
• 1 small red chili pepper, seeded and chopped
• 1/3 cup white wine vinegar
• 1 small bunch mint leaves, chopped, reserving a few sprigs, for garnish
• 4 tbsp oil
• 1 tsp sugar
• None None Lemon wedges, for garnish

1. For the marinade, heat the rice wine in a small saucepan. Cool slightly then add the soy sauce. Meanwhile, process the onions and garlic in a small food processor to a paste. Transfer to a large bowl. Stir in the rice wine mixture. Add the lamb chops and toss to coat well. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400u0b0F. Mix the cream and chili pepper in a medium bowl and season. Arrange the potato slices in a baking dish so that they are overlapping. Cover with the chili cream. Bake about 40 mins until potatoes are tender. About 30 mins into the cooking time, check that the potatoes are not burning, and cover with foil.
3. Mix vinegar and 1/2 of the chopped mint in a medium bowl. Gradually whisk in 2 tbsp of the oil. Season to taste with salt, pepper and sugar.
4. Heat remaining 2 tbsp oil in a large skillet on medium-high heat. Cook the chops in batches for 3-5 mins, or until cooked to desired doneness. Season to taste. Serve lamb chops with mint sauce. Sprinkle with the remaining chopped mint. Garnish with lemon wedges and mint sprigs. Serve with the potato on the side.

rice wine, soy sauce, onion, garlic, lamb chops, potatoes, whipping cream, red chili pepper, white wine vinegar, mint, oil, sugar, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/26507 (may not work)