Hoisin Glazed Lamb Chops

SERVES 4 | 1 HR PREP | 35 MINS COOK TIME

INGREDIENTS

800g lamb shoulder chops

Marinade

2/3 cup hoisin sauce

1 Tbsp chilli sauce

1 tsp sesame oil

2 garlic cloves, minced

1 tsp balsamic vinegar

Fragrant rice

1 cup Jasmine rice

4-6cm piece of fresh ginger, peeled and thinly sliced

Charred Greens

4 spring onions, ends trimmed

2 large bok choy, halved

1 tsp sesame seeds to garnish

METHOD

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.