Asian lamb chops with lemongrass and choi sum
- June 2006
- for 4 people
- Takes 30 minutes to make, plus marinating
Add some heat to your cooking with these Asian lamb chops served with lemongrass and choi sum.
Per serving: 456kcals, 26.2g fat (7.6g saturated), 42.2g protein, 13.3g carbs, 9g sugar, 3g salt
- 12 lamb rack chops, cut from racks of lamb
- 450g choi sum (from oriental stores or larger branches of Sainsbury’s) or sprouting broccoli, sliced into bite-size pieces
- 2 tbsp vegetable oil
- 2 red onions, roughly sliced
- Juice of 1 lime or lemon
- 3 tbsp oyster or light soy sauce
For the marinade
- 3 lemongrass sticks
- 4 garlic cloves
- 1 red chilli
- 2 tbsp vegetable oil (or cold-pressed rapeseed oil, from health food shops)
- 2 tbsp Thai or Vietnamese fish sauce
- Juice of 2 limes or 1 lemon
- 1 level tbsp sugar or honey
- Lay the chops on a sturdy work surface and bash the meat out very gently with the flat side of a cleaver or rolling pin to flatten and tenderise.
- Make the marinade. Trim the lemongrass down to the tender middle of each stem. Chop with the garlic and chilli as finely as you can. Combine with the oil, fish sauce, lime or lemon juice and sugar or honey. Reserve 2 tablespoons and shake the rest with the meat in a freezer bag. Marinate for at least 1 hour – chill overnight if possible.
- Heat a cast-iron frying or ridged griddle pan. When smoking hot, add the lamb chops. Cook for just a couple of minutes on each side (this is good barbecue food), then rest all the chops on a platter for 5-10 minutes before serving. If using a frying pan, you could deglaze it with a splash of water (or stock) to get some great juices.
- While the chops rest, run the choi sum or broccoli pieces under cold water and leave to stand in the colander. Heat the oil in a wok and fry the onions for about 5 minutes – let them catch a bit and caramelise, then add the lime or lemon juice and immediately stir it through. Add the damp choi sum or broccoli and stir-fry until wilted. Transfer to a large plate or bowl, drizzle with oyster sauce and the reserved marinade, and serve with the chops.
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