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Char grilled five spice lamb chops with stir-fry vegetables and chilli dipping sauce

Char grilled five spice lamb chops with stir-fry vegetables and chilli dipping sauce

Serves

Prep Time

Cook Time

Ingredients

8 Lamb loin chops

1 tbsp Ground Chinese five spice

2 tsp Sunflower oil

1 Clove garlic, finely chopped

200g Swiss brown mushrooms, thickly sliced

1 Red capsicum, deseeded and sliced

1 Bunch bok choy, cut into 3cm pieces

1 tbsp Salt-reduced soy sauce

Dipping sauce

1 Long red chilli, deseeded and finely chopped

2 Cloves garlic, finely chopped

¼ cup Salt-reduced soy sauce

To serve

Rice noodles

Red chilli, sliced thinly, to garnish

Place lamb chops on a plate, brush with 2 teaspoons of oil and sprinkle both sides with five spice. Preheat a char grill until hot, cook the lamb for 2-3 minutes each side and then leave to rest
Mix ingredients for dipping sauce in a small bowl
Heat a wok until very hot, add 2 teaspoons of oil and swirl to coat the pan. Add garlic and stir for 5 seconds or until fragrant, then add the mushrooms and stir until golden. Add capsicum then the bok choy, and toss to combine. Add the soy sauce and stir through. Serve immediately with lamb, noodles and dipping sauce
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TERIYAKI LAMB CHOPS: Make a marinade of honey, soy sauce, sesame oil, grated ginger and garlic and marinate the lamb in the fridge overnight. Cook on a barbecue or char grill and sprinkle with sesame seeds to serve

Make your own five spice mix with a blend of star anise, cinnamon, cloves, Szechuan pepper and fennel
liy using forequarter chops, chump chops or cutlets if you can’t find loin chops
To add new flavour dimensions to your favourite cuts, why not experiment with a dry rub? If you've never liied a dry rub before, start with store-bought herbs and spices. You can create your own signature flavour combinations as you become more confident