Dan Hong shares his legendary lamb recipe with delicious Asian flavours. Make these mouth-watering forequarter chops for the hero in your life.
Ingredients:
6 lamb forequarter chops
steamed rice
lemon wedges
2 cloves garlic
1 golden shallot chopped
3 coriander roots
8 white peppercorns
3 tablespoons oyster sauce
teaspoon seasalt
1 tablespoon sesame oil
1 lebanese cucumber finely sliced
2 green shallots finely sliced
1 fresh red chilli finely sliced
50g enoki mushrooms. base cut off and separated
half bunch coriander washed and cut into 3cm lengths
half bunch mint (leaves only)
juice of one lemon
teaspoon sesame oil
1 teaspoon light soy sauce
1 tablespoon grapeseed oil
Directions:
In a mortar and pestle pound garlic, shallot and coriander root with peppercorns and sea salt until it combines into a paste, then add the oyster sauce and sesame oil before mixing thoroughly. Pour this marinade all over the chops and massage with your hands. Let the chops marinate for at least 2 hours or overnight for extra flavour.
Heat a grill, BBQ or fry pan and lightly season chops with a little salt. Cook lamb chops for approximately 3-4 minutes on each side until they are nicely caramelised, slightly charred and still a little pink in the middle. Season with a little more salt after cooking.
Mix the salad ingredients in a bowl and add lemon juice, soy sauce, sesame oil and grapeseed oil just before serving.
Serve the lamb chops with the salad along with some steamed. Garnish with fresh chilli and lemon wedges.
