TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish
Sticky Asian lamb chops
Ingredients
- 2 red chillies, seeded and finely chopped
- 45ml (3 tbsp) light soy sauce
- 5ml (1 tsp) rice vinegar
- 20ml (4 tsp) brown sugar
- handful fresh coriander
- 10ml (2 tsp) sesame oil
- 1,2kg lamb chops
- 2 spring onions, sliced
- 20ml (4 tsp) fresh ginger, chopped
- 30ml (2 tbsp) oil, to serve
Instructions
1
Preheat the oven to 180°C.
2
Combine the chillies, soy sauce, vinegar, sugar, coriander and sesame oil in a bowl and mix well. Place the chops in a baking dish and rub all over with this mixture.
3
Cover the chops with foil and roast until brown and cooked, about 40 minutes.
4
Remove the foil and continue to roast until golden, about a further 10 minutes.
5
Combine the onion, ginger and oil, pour over the chops and serve.
