© 2017 Ching He Huang. All rights reserved.

Spiced Lamb Chops With Onion & Coriander Salad

  1. Serves : 4
  2. Preparation time 10 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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