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© 2018 Ching He Huang. All rights reserved.

Spiced Lamb Chops With Onion & Coriander Salad

Serves : 4 Preparation 10 mins Cooking 5 mins Total 15

Nutrition facts: 580.00 calories 27.50g protein 9.10g carbs 7.00g sugars 50.60g fat 18.60g 5.40g fibre 590.00mg sodium

To fry: 2 tablespoons Groundnut oil For the lamb rib chops: 4 Lamb rib chops 2 tablespoons, dry sherry or Shaosing rice wine 2 teaspoons, ground Coriander 1 teaspoon Ground cumin ¼ teaspoon, ground Turmeric ½ teaspoon Dried chilli flakes 1 large pinch Sea salt 1 large pinch, cracked Black pepper 1 tablespoon Groundnut oil For the salad: 3 small white, peeled and sliced ½ moon slices Onion 1, cut into a third and save rest for squeezing Lemon 500ml Cold water 2 large pinches Sea salt 2 large pinches Black pepper 2 pinches Soft brown sugar 1 tablespoon Low sodium light soy sauce 1 small bunch, finely chopped Coriander leaves and stems A tasty easy dish perfect for a quick supper.

Spiced Lamb Chops With Onion & Coriander Salad

Serves : 4
Preparation time 10 Minutes
Cooking time 5 Minutes

per serving

Cals

580.00

Protein (g)

27.50

Carbs (g)

9.10

Sugars (g)

7.00

Fat (g)

50.60

Sat Fat (g)

18.60

Fibre (g)

5.40

Sodium (mg)

590.00

lamb

Source from

Ching He Huang Web Site

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About the recipe

A tasty easy dish perfect for a quick supper.

To fry

Groundnut oil - 2 tablespoons

For the lamb rib chops

Lamb rib chops - 4
Shaosing rice wine - 2 tablespoons, dry sherry or
Coriander - 2 teaspoons, ground
Ground cumin - 1 teaspoon
Turmeric - ¼ teaspoon, ground
Dried chilli flakes - ½ teaspoon
Sea salt - 1 large pinch
Black pepper - 1 large pinch, cracked
Groundnut oil - 1 tablespoon

For the salad

Onion - 3 small white, peeled and sliced ½ moon slices
Lemon - 1, cut into a third and save rest for squeezing
Cold water - 500ml
Sea salt - 2 large pinches
Black pepper - 2 large pinches
Soft brown sugar - 2 pinches
Low sodium light soy sauce - 1 tablespoon
Coriander leaves and stems - 1 small bunch, finely chopped

Steps

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.

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To fry

Groundnut oil - 2 tablespoons

For the lamb rib chops

Lamb rib chops - 4
Shaosing rice wine - 2 tablespoons, dry sherry or
Coriander - 2 teaspoons, ground
Ground cumin - 1 teaspoon
Turmeric - ¼ teaspoon, ground
Dried chilli flakes - ½ teaspoon
Sea salt - 1 large pinch
Black pepper - 1 large pinch, cracked
Groundnut oil - 1 tablespoon

For the salad

Onion - 3 small white, peeled and sliced ½ moon slices
Lemon - 1, cut into a third and save rest for squeezing
Cold water - 500ml
Sea salt - 2 large pinches
Black pepper - 2 large pinches
Soft brown sugar - 2 pinches
Low sodium light soy sauce - 1 tablespoon
Coriander leaves and stems - 1 small bunch, finely chopped