- Home page
- Looking for Aussome recipes?
- Steak favourites
- Lamb chump chops with asian greens in oyster sauce
Lamb chump chops with asian greens in oyster sauce
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, 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
Method
- 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
Tips
- 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