Cantonese Sweet Scorched Lamb Chops
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 -12 trimmed lamb chops
- 3 tablespoons hoisin sauce
- 1 chinese broccoli
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1⁄2 tablespoon five-spice powder
- 1⁄2 tablespoon salt
- 1 teaspoon sesame oil
directions
- Combine hoi sin, soy sauce, sugar, rice wine, five-spice powder and salt in a large bowl and add the lamb chops. Leave to marinate for 1 hour, turning once or twice.
- Heat the grill or barbecue. Drain the chops and grill, turning once or twice. The outer meat will scorch as the sugars caramelise – which is good – but don’t let it burn and remove the chops while the lamb is still pink and tender inside.
- Meanwhile, chop the greens into 5 cm (2 inch) sections. Cook in simmering, salted water for 2 minutes, then add the leaves and cook for up to 1 minute until they soften. Remove and drain in a colander.
- Arrange the greens on the plate, lean two or three chops against them and serve.
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RECIPE SUBMITTED BY
I am currently on a month long tour of Europe with my husband and two of our friends. You can follow our travels on martinandluschka.blogspot.com
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One of my favorite chefs is Jamie Oliver, but my husbands'a pretty good cook too!
I love being creative, whether its in cooking, writing, crafts...unfortunately i'm not gifted with pens or paints, but I try to do the best I can with what I have!
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