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    Sticky Asian lamb chops

    Sticky Asian lamb chops recipe

    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

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    Sticky Asian lamb chops

    Serves: 4
    Cooking Time: 1 hour

    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.

     

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