Sweet and Spicy Grilled Lamb Chops, Green Tea Noodles with Wild Mushrooms, Shrimp Stuffed Broccoli Rabe with Hoisin BBQ Sauce

click recipe to enlarge

Click recipe to enlarge

Sweet and Spicy Grilled Lamb Chops with Radicchio Slaw
This is a perfect early spring dish. Hopefully your weather allows you to get outside and light up the grill. Radicchio is a tad too bitter to eat on it’s own, at least for my liking. I thinly sliced and soaked it in ice water to get rid of some of the bitterness, then added a mild cabbage. With the lime and honey it had just the right amount of bitterness to complement the sweet and spicy lamb chops. I marinated the lamb overnight, but if you’re pressed for time marinade it for at least an hour, it gets better the longer it sits in the marinade. Assemble the slaw before you cook the lamb. Pre heat the grill to high, and grill for about 10 minutes turning once or twice. Lower one section of the grill to low and cook the lamb indirectly for another 5 minutes or until it’s cooked to your liking, then transfer it back to high, and brush with the reserved marinade while turning on all sides allowing the sugars to caramelize. I know this is a lot to ask given the smell and crispy goodness, let the lamb rest for at least 5 minutes before cutting in to it (yes, even just a little piece). Trust me, it’ll be well worth it!

I’m crazy for Japanese noodles. Any flavor, shape, size, or form – stir fried, in soups, hot, cold, sweet, spicy or tangy – I could eat them everyday, definitely my happy food. If you were to sit down with me to eat a bowl of noodles, I would probably embarrass you. Because of this, only my dearest, non judging, mutual noodle crazed friends join me to eat in public (yes, I’m talking about you V.V. & M.I.). We sit down, giddy with anticipation, roll up our sleeves, load up on napkins, and go at it. Aren’t friends like this the best! This Cha Soba (Green Tea Soba) with wild mushrooms is a tasty little dish I’ve been making for several years now. It comes together in a snap and is really good served at room temperature, so its perfect party fare. Overcooked noodles make me sad, so it’s important to cook the noodles first and shock them in cold water. Sauté the mushrooms and quickly combine everything in the hot pan, then into the serving dish. You can eat it on it’s own or serve it with grilled meats.

Shrimp Stuffed Broccoli Rabe
I ran across this on a Chinese takeout menu a while back and instantly thought…how the heck do you stuff a piece of broccoli? Of course I ordered it; couldn’t imagine what it would be like.  It was shaped like dim sum (oooh, another thing I can’t seem to get enough of, focus), but tasted like a stir fry in bite size pieces. This restaurant served it with a simple teriyaki sauce.  I immediately knew that I wanted to re-create it. My version has broccoli rabe, shrimp speckled with bits of lemon zest, cilantro and scallions. I made a super flavorful, lightweight Hoisin BBQ sauce to go with it. Definitely a keeper.

19 Responses to “Sweet and Spicy Grilled Lamb Chops, Green Tea Noodles with Wild Mushrooms, Shrimp Stuffed Broccoli Rabe with Hoisin BBQ Sauce”

  1. You did it again Kelly, everything here looks amazing!

  2. Hi Kelly,
    As I read this I thought of how fun it is to sit and sweat in the noodle shop with you. Remember when the waitress came over in the middle of our ecstacy and ran away laughing ?vv

    • I know Val! It must be something to watch from outside our table, I sure don’t notice much more than what’s going on inside the bowl of noodles – other than waiting my turn with the sriracha!

  3. it’s fun to sit across the table from Kelly at the pho place here in Florida. we sweat and choke and snort while we laugh, we cry from the heat and have a grand old time.the last time we went the waitress came over to see how we were doing and had to run off with her hand over her face to keep from laughing at us… too much fun!

  4. Beautiful presentation on the noodles!

  5. I was looking for a recipe for green tea noodles and came across your site. Everything looks absolutely delicious! I look forward to trying out your goodies. I don’t have a BBQ grill so would you recommend cooking the lamb in the oven? Any suggestions would be greatly appreciated!

    • Thank you Sara. Instead of grilling the Lamb you can use an oven safe saute pan. Heat up the pan on meduim high, add a touch of oil and sear the whole rack of Lamb meat side down until it starts to brown then place the whole thing in a 400 oven to finish. Remove from the hot pan and let it rest for about 5 minutes. Good luck!

  6. Everything looks so delicious! That lamb looks great….we haven’t made a hearty meat dish in awhile and I think it’s time…

  7. I discovered Soba noodles about a month ago…yum,yum,yum!

    Your blog is absolutely beautiful. :)

  8. Oh girl your site is GORGEOUS! Beautiful presentation, writing and food. I adore it!

  9. Gorgeous plating. I’m going to have to try swirling my noodles like that the next time I make a batch of soba. Wish me luck! ;)

  10. Clicked through from webstaurant on twitter. What a gorgeous blog! The food looks interesting and delicious, and, I’m hopeful, adaptable to my kosher kitchen.

  11. I am so in love with the picture!!

  12. I made this for my dad on Father’s Day – he had requested grilled lamb and something “different,” this menu met all the criteria. I did not style it nearly as pretty as shown here, but it was still a beautiful meal and received rave reviews. Thanks for posting this!


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