Sticky hoisin lamb loin chops

SERVES

4

PREP TIME

10mins

COOKING TIME

15mins

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Hoisin lamb loin chops

INGREDIENTS

8 lamb loin chops

250g rice noodles

1 tbsp vegetable oil

1/3 cup (80ml) hoisin sauce

2 carrots, shredded or grated

150g sugar snaps, thinly sliced

200g podded edamame, blanched

1 tsp sesame oil

Pickled ginger, green onions, thinly sliced, coriander sprigs, sesame seeds, to serve

METHOD

  • Prepare noodles according to packet instructions. Drain and cool slightly.
  • Meanwhile, combine vegetable oil and hoisin sauce in small bowl. Brush lamb on both sides with marinade. Season. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
  • Place noodles in a large bowl. Add carrots, sugar snaps and edamame. Drizzle with sesame oil and toss to coat.
  • Serve lamb with noodle salad, pickled ginger, green onions, coriander and sesame seeds.

TIPS

  • Lamb forequarter chops or cutlets would also be delicious in this recipe.
  • Use your choice of noodles – soba, udon or vermicelli would also work well.
  • Always rest the lamb to ensure the meat is tender and juices locked in.

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