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Sticky Asian lamb chops

May 4, 2010 (Last Updated: January 11, 2019)

TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish

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Sticky Asian lamb chops

Serves: 4

Cooking Time: 1 hour

Ingredients

2 red chillies, seeded and finely chopped
45ml (3 tbsp) light soy sauce
5ml (1 tsp) rice vinegar
20ml (4 tsp) brown sugar
handful fresh coriander
10ml (2 tsp) sesame oil
1,2kg lamb chops
2 spring onions, sliced
20ml (4 tsp) fresh ginger, chopped
30ml (2 tbsp) oil, to serve

Instructions

Preheat the oven to 180°C.

Combine the chillies, soy sauce, vinegar, sugar, coriander and sesame oil in a bowl and mix well. Place the chops in a baking dish and rub all over with this mixture.

Cover the chops with foil and roast until brown and cooked, about 40 minutes.

Remove the foil and continue to roast until golden, about a further 10 minutes.

Combine the onion, ginger and oil, pour over the chops and serve.