Onion3 small white, peeled and sliced Â½ moon slices
Lemon1, cut into a third and save rest for squeezing
Sea salt2 large pinches
Black pepper2 large pinches
Soft brown sugar2 pinches
Low sodium light soy sauce1 tablespoon
Coriander leaves and stems1 small bunch, finely chopped
Prepare the onions. Slice and peel 3 small onions and cut them in half and then cut them thinly into nice crescent shaped pieces. Place them in a bowl of cold water. Squeeze a third of a lemon, and place in the bowl with the onions. (This will help get rid of the spicy raw bite of the onion and sweeten them up).
Next make the spiced paste for the lamb rib chops. Pour the Shaosing rice wine over the ribs and this will enhance the natural sweetness of the meat. Then add the ground coriander.
Heat a wok over high heat until smoking, and add two tablespoons of groundnut oil. Place the lamb rib chops into the peanut oil. Pour the rest of the spice marinade over the lamb. The lamb doesn't take long to cook at all about 1 minute on each side for rare-medium and 2 minutes each side for medium-well. Turn off the heat. Keep it in the wok to cook on the other side.
Drain the onions well and place into another bowl. Dress it with the remaining lemon. Season with 2 large pinches of sea salt, black pepper and soft brown sugar and add 1 tablespoon of light soy sauce. Finely chop a small handful of coriander with the roots and add it to the onions and toss to mix well.
Transfer the lamb chops to a small serving plate and dress with juices from the wok. Transfer a serving of the salad to a bowl and serve together immediately.