Sticky forequarter lamb chops
A simple, yet delicious dinner option to get you through the week.
How long will it take?
5 minutes to prepare, 25 minutes to cook
What’s the serving size?
Serves 4
What do I need?
- 8 lamb forequarter chops, trimmed of excess fat
- ½ cup hoisin sauce, plus extra for greens
- 1 tbsp brown sugar
- 1 tsp sesame oil, plus extra for greens
- 2 bunches choy sum, chopped in 8cm lengths
- 2 red capsicums, thinly sliced
- 1 bunch broccolini, chopped into 3cm pieces
- Steamed brown rice, to serve
How do I make it?
- Pat lamb dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.
- Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes.
- Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.
- Serve lamb with vegetables and steamed brown rice.
