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Lamb chump chops with asian greens in oyster sauce

Lamb chump chops with asian greens in oyster sauce



Prep Time


Cook Time



8 x 110g Lamb chump chops

2cm piece Ginger, finely grated

1 clove Garlic, crushed

2 tbsp Peanut oil

2 tsp Sesame oil

Steamed jasmine rice, to serve


2 tbsp Peanut oil

100g Punnet baby corn, halved lengthwise

1bn Baby buk choy, pimmed, quartered lengthwise

1bn Baby pak choy, pimmed, quartered lengthwise

1 Long red chilli, thinly sliced

2 tbsp Light soy sauce

60ml (1/4 cup) Oyster sauce

2 tsp Palm sugar


  • Place ginger, garlic and oil in a large bowl. Add lamb and toss to coat. Marinate for 15 minutes
  • Preheat a lightly greased barbecue or char grill pan to high. Cook lamb on each side for 2 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving
  • Meanwhile, heat oil in a large wok over high heat. Add corn and stir-fry for 1 minute. Add greens, chilli, oyster sauce and sugar. Stir-fry for a further 3 minutes or until greens are wilted and sauce has slightly thickened and coats vegetables
  • To serve, divide Asian greens among four plates and top with Lamb. Serve with steamed jasmine rice on the side


  • If time permits marinate lamb for 3 hours or overnight
  • Mix your Asian greens with a selection of your favourites
  • For another exlia surprise scatter your stir-fried Asian greens with crushed cashews
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