In Australia we are lucky enough to have top quality lamb. This recipe is rich in flavour and is a great one for your next BBQ. Enjoy!
Recipe adapted from Coles Magazine
Serves
1
Prep time
10 Minutes + 20 Minutes Marinating
Cooking time
15 Minutes
Ingredients
- 1½ tablespoons hoisin sauce
- 1 teaspoon gochujang *optional
- ½ tablespoon balsamic vinegar
- 2-3 lamb loin chops
- 80g green beans, cut into batons
- 1 green shallot, sliced
- 1 cheek red capsicum, sliced
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon chopped coriander
- Splash sesame oil
- 2 teaspoons olive oil
- Garnish: A few sprigs of coriander leaves
Method
- Combine the hoisin sauce, gochujang (if using), and balsamic vinegar in a bowl and season to taste. Add the lamb and stir to coat all over. Set aside for 20 minutes to enhance the flavours.
- Meanwhile, heat a frying pan to medium heat. Spray the beans, spring onions, and capsicum with olive oil spray and season them with salt and pepper. Add the mix to the frying pan and cook stirring occasionally, for 4-5 minutes or until they’re lightly charred and just tender. Transfer them to a serving bowl and let them cool down, when cooled add the red onion, coriander, sesame oil and oil, then toss to combine.
- Using the same pan as above, cook the lamb to your liking.(approximately 3-4 mins each side). This depends on the thickness and size of chops. Transfer chops it to a plate and cover it with foil. Let it rest for 5 minutes.
- Place the lamb on a serving plate and drizzle it with any pan juices. Sprinkle some extra coriander on top and serve it with the green bean salad mix.
- Note: You can cook these chops on a hot grill at your next BBQ
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