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How to make Mongolian lamb chops with Asian greens

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 tablespoon hoisin sauce
  • 2 tablespoons mirin
  • 2 garlic cloves, crushed
  • 1 tablespoon soy sauce
  • 4 x 200g Coles Australian lamb forequarter chops
  • 1 tablespoon peanut oil
  • 2 red onions, cut into wedges
  • 1 spring onion, cut into strips
  • 1 long red chilli, cut into strips
  • 1 teaspoon sesame seeds
  • 2 bunches baby buk choy, trimmed, halved lengthways, steamed
  • Steamed jasmine rice, to serve

Method

  • Step 1 Combine hoisin, mirin, garlic and soy sauce in a bowl. Add lamb and turn to coat. Marinate for 1 hour, if time permits.
  • Step 2 Heat oil in a large frying pan on medium heat. Cook lamb for 3 mins each side or until cooked to your liking, reserving marinade. Transfer to a plate. Cover to keep warm.
  • Step 3 Add red onion to pan. Cook, stirring, for 3 mins or until softened. Add reserved marinade. Cook, stirring, to combine. Divide lamb among plates and top with red onion, spring onion, chilli and sesame seeds. Serve with buk choy and steamed rice.