Chilli Lamb Chops
SERVES 4 | 1HR PREP | 10 MINS COOK TIME
INGREDIENTS
8-12 lamb loin chops
- 3 tsp hot water
- 1 Tbsp oil for frying
- 2 sprigs fresh coriander, roughly chopped
- 1 tsp sesame seeds
Marinade
- 60ml olive oil
- 2 Tbsp Lee Kum Kee Premium Soy Sauce
- 1 tsp Chinese five spice
Sauce
- 2 Tbsp Lee Kum Kee Premium Soy Sauce
- 2 Tbsp Lee Kum Kee Pure Sesame Oil
- 2 Tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 2 Tbsp tahini or sesame paste
- 2 Tbsp rice vinegar
- 3 garlic cloves, minced
METHOD
In a large bowl, mix together all the marinade ingredients. Add the lamb chops to the marinade and toss until the lamb chops are well coated. Cover and leave in the fridge for 30 minutes or overnight.
Take the lamb chops out of the fridge and let them rest at room temperature while you prepare the sauce.
In a small bowl, mix together all the sauce ingredients. Stir in the hot water to thin the sauce a little. You want the sauce texture to be just loose enough to drizzle over the lamb chops. Set aside.
Heat a large fry pan on high heat. Add the oil and the lamb chops then turn down the heat to medium-high. Pan fry the lamb chops for 3-4 minutes on each side, until cooked to your preference. Set aside the lamb chops to rest.
Drizzle the sauce over the top of the lamb chops and garnish with the coriander and sesame seeds. Serve with a cucumber salad or side or your choice.
Recipe and image thanks to recipes.co.nz
