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LAMB CHUMP CHOPS WITH ASIAN GREENS IN OYSTER SAUCE


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Serves

4

Prep Time

20

Cook Time

10

Ingredients

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
ASIAN GREENS
2 tbsp Peanut oil
100g Punnet baby corn, halved lengthwise
1bn Baby buk choy, trimmed, quartered lengthwise
1bn Baby pak choy, trimmed, quartered lengthwise
1 Long red chilli, thinly sliced
2 tbsp Light soy sauce
60ml (1/4 cup) Oyster sauce
2 tsp Palm sugar

Method

1 Place ginger, garlic and oil in a large bowl. Add lamb and toss to coat. Marinate for 15 minutes.
2 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.
3 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.
4 To serve, divide Asian greens among four plates and top with Lamb. Serve with steamed jasmine rice on the side.

Tips

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