Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad

Ingredients

• 3 large heads bok choy halved
• 3 tablespoons canola oil 
• 4 servings canola oil 
• 0.5 teaspoon chile de árbol 
• 1 teaspoons chile sauce such as sriracha hot
• 2 tablespoons fish sauce 
• 1 cup cilantro leaves fresh for garnish
• 1 cup mint leaves fresh for garnish
• 2 teaspoons garlic powder 
• 1 tablespoon ground coriander 
• 2 tablespoons ground ginger 
• 1 cup hoisin sauce 
• 4 servings kosher salt and pepper black freshly ground
• 12  double-cut baby lamb chops 
• 1 tablespoon juice of lime freshly squeezed
• 2 tablespoons rice vinegar 
• 1 teaspoon sesame oil 
• 1 teaspoon soya sauce 
• 2 tablespoons ground star anise 

Equipment

• bowl
• whisk
• grill

Directions

1. Combine the anise, ginger, coriander, garlic powder and chile de arbol in a bowl. Rub the spice mix onto the lamb chops.
2. Heat a charcoal grill for direct heat or a gas grill for high heat.
3. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total.
4. Brush the lamb with the hoisin just before removing from the grill.
5. Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.
6. Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl.
7. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
8. Place the lamb on a platter and scatter with the cilantro and mint over the top.
9. Serve with the grilled bok choy salad.