Sticky Lamb Chops with Roasted Root Vegetables with Roasted Root Vegetables

These succulent lamb chops with their sticky asian sauce make a quick meal thats sure to impress.

Nutrition Per Portion

0.0 min

Preheat the oven to 180C.
0.5 min

Cut the white parts of the spring onion and keep aside.
1.5 min

Peel and finely chop the garlic and ginger.
4.0 min

Slice the red chillies.
5.0 min

Mix together in a bowl the ginger, garlic, hoisin, soy sauce, vinegar, brown sugar, star aniseed, cinnamon stick, chinese-five spice and half of the red chillies.
7.5 min

Place the lamb in the soy mixture and allow to marinade
8.5 min

Peel and cut the beetroot, squash and carrot into batons.
12.0 min

Place the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven.
15.0 min

Slice the lamb chops into individual pieces if not already.
18.0 min

Heat the oil in a frying pan over medium heat.
20.0 min

Place the lamb in the pan and cook 2-3 minutes on each side.
26.0 min

Remove the lamb and distribute among serving plates.
27.0 min

Add the whole spring onion to the pan and sear quickly.
28.5 min

Remove the spring onion from the pan and distribute among serving plates.
29.0 min

Remove the root vegetables from the oven and distribute among serving plates.
30.0 min

Garnish the lamb with the remaining chillies and fresh coriander and serve.