Ingredients

• 2 tablespoons ground star anise
• 2 tablespoons ground ginger
• 1 tablespoon ground coriander
• 2 teaspoons garlic powder
• 1/2 teaspoon chile de arbol
• 12 double-cut baby lamb chops
• Canola oil
• Kosher salt and freshly ground black pepper
• 1 cup hoisin sauce
• 1 cup fresh cilantro leaves, for garnish
• 1 cup fresh mint leaves, for garnish
• 3 large heads bok choy, halved
• Canola oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 to 2 teaspoons hot chile sauce, such as Sriracha
• 1 teaspoon soy sauce
• Kosher salt and freshly ground black pepper
• 3 tablespoons canola oil
• 1 teaspoon sesame oil

Instructions

1. For the spice rubbed lamb chops hoisin: 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. 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. Brush the lamb with the hoisin just before removing from the grill.
3. For the grilled bok choy salad: 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.
4. For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, chile sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
5. Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad.