Hoisin glazed Lamb Chops
SERVES 4 | 1 HR PREP | 35 MINS COOK TIME
800g lamb shoulder chops
- 2/3 cup hoisin sauce
- 1 Tbsp chilli sauce
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 tsp balsamic vinegar
- 1 cup Jasmine rice
- 4-6cm piece of fresh ginger, peeled and thinly sliced
- 4 spring onions, ends trimmed
- 2 large bok choy, halved
- 1 tsp sesame seeds to garnish
Whisk all the marinade ingredients in a large bowl. Add the lamb, turning until well-coated. Cover and leave to marinate at room temperature for 30-60 minutes - the longer the better.
Preheat the oven to 180°C.
Preheat a large frypan to a medium heat. Working in batches, brown the marinated lamb chops until nicely charred on both sides. Place the chops in a roasting dish, drizzle over any remaining marinade and bake in the oven for 10-15 minutes.
While the lamb cooks, place the rice in a pot, cover with 2 cups of water and add the sliced ginger. Cover, bring to a boil and then reduce to a simmer for 15 minutes. Remove the lid, fluff the rice with a fork, remove the ginger if you like and set aside.
Heat 2 tablespoons of olive oil in a large frypan on a medium-high heat. Add the spring onions and cook until charred and tender. Remove and set aside. Don’t be afraid to get a little colour on them, colour is flavour!
Add the bok choy to the frypan, cut side down, and cook until slightly charred. Add ¼ cup of water to the pan, cover with a lid and steam for 1-2 minutes.
Serve the lamb chops on a bed of fluffy, fragrant rice, with the charred greens on the side and a garnish of sesame seeds.