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To fry:
2 tablespoons Groundnut oil
For the lamb rib chops:
4 Lamb rib chops2 tablespoons, dry sherry or Shaosing rice wine2 teaspoons, ground Coriander1 teaspoon Ground cumin¼ teaspoon, ground Turmeric½ teaspoon Dried chilli flakes1 large pinch Sea salt1 large pinch, cracked Black pepper1 tablespoon Groundnut oil
For the salad:
3 small white, peeled and sliced ½ moon slices White onion1, cut into a third and save rest for squeezing Lemon500ml Cold water2 large pinches Sea salt2 large pinches Black pepper2 pinches Soft brown sugar1 tablespoon Low sodium light soy sauce1 small bunch, finely chopped Coriander leaves and stemsA tasty easy dish perfect for a quick supper.
White 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.