Lamb chump chops with asian greens in oyster sauce

Serves

Prep Time

Cook Time

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, 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