Prepare the marinade: In a bowl, mix together all the marinade ingredients. In a large shallow dish, pour marinade over the lamb chops and refrigerate, covered, for 1 hour.

While the lamb chops are marinating, prepare the vinaigrette. To make the vinaigrette, in a blender combine all the ingredients, except the oil, and blend until smooth. Slowly add peanut oil. Season with salt and pepper.

Preheat grill.

Remove lamb chops from marinade and place them on a hot grill. Grill medium-rare, about 3 minutes each side; or sauté them in a skillet over high heat for about 2 minutes on each side. (Cook the chops in several batches if necessary, but dont crowd the pan.)

Make an island of sauce on each plate. Place 3 or 4 lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with Stir-Fried Vegetables or Vegetable-Fried Rice (see recipes).

This recipe yields 4 to 6 servings.

Comments: This is one of the all-time favorites at Chinois. The marriage of lamb with mint is a classic, but serving it with cilantro in a vinaigrette makes a really fresh and exciting dish. Look for young Sonoma or Colorado lamb to get the kind of sweetness and tenderness that is best cooked medium-rare.

Wine Recommendation: Lamb is always exciting for wine lovers because it invites big, strong flavors. I like to experiment with new wines and Ive discovered some wonderful Californian Zinfandels that are perfect partners for the powerful flavors in this dish. Look for Ridge and Howell Mountain Vineyards and see if you can find one of the luscious Turley Zins. Theyll surprise you, I promise.