For 4 Person(s)
|1 kg Lamb Forequater Chops|
|0.5 cup Hoisin Sause, plus extra for greens|
|1 tbsp Brown Sugar|
|1 tsp Sesame Oil, plus extra for green & mushrooms|
|250 g Asian Mushrooms|
|1 clove garlic|
|2 bunches Choy Sum chopped into 8cm lengths|
|Steamed Rice to serve|
Sticky BBQ Lamb Forequarter Chops Directions
- Pat chops dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.
- Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes.
- Wash choy sum and toss in a hot frying pan or wok for 30 seconds or until just wilted. Remove and drizzle with a little sesame oil. Add mushrooms and garlic to the frying pan and toss for 1 minute.
- Serve lamb with choy sum, mushrooms and steamed brown or white rice.