
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
- Calories
699
- Carbs
44.1g
- Fat
41.4g
- Fibre
6.6g
- Protein
40.7g
- Sugar
24g
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Beetroot
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Butternut Squash
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Carrot
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Spring Onion
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Lamb Chops
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Fresh Ginger
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Garlic
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Hoisin Sauce
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Soy Sauce
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Rice Vinegar
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Brown Sugar
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Star Anise
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Cinnamon Stick
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Chinese-five Spice
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Fresh Red Chilli
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Fresh Coriander
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Vegetable Oil
![]() Beetroot |
![]() Butternut Squash |
![]() Carrot |
![]() Spring Onion |
![]() Lamb Chops |
![]() Fresh Ginger |
![]() Garlic |
![]() Hoisin Sauce |
![]() Soy Sauce |
![]() Rice Vinegar |
![]() Brown Sugar |
![]() Star Anise |
![]() Cinnamon Stick |
![]() Chinese-five Spice |
![]() Fresh Red Chilli |
![]() Fresh Coriander |
![]() Vegetable Oil |
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0.0 min
Preheat the oven to 180C.
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0.5 min
Cut the white parts of the spring onion and keep aside.
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1.5 min
Peel and finely chop the garlic and ginger.
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4.0 min
Slice the red chillies.
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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.
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7.5 min
Place the lamb in the soy mixture and allow to marinade
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8.5 min
Peel and cut the beetroot, squash and carrot into batons.
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12.0 min
Place the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper and place in the oven.
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15.0 min
Slice the lamb chops into individual pieces if not already.
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18.0 min
Heat the oil in a frying pan over medium heat.
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20.0 min
Place the lamb in the pan and cook 2-3 minutes on each side.
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26.0 min
Remove the lamb and distribute among serving plates.
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27.0 min
Add the whole spring onion to the pan and sear quickly.
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28.5 min
Remove the spring onion from the pan and distribute among serving plates.
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29.0 min
Remove the root vegetables from the oven and distribute among serving plates.
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30.0 min
Garnish the lamb with the remaining chillies and fresh coriander and serve.
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Ingredients
Beetroot
cut into batons
Butternut Squash
cut into batons
Carrot
cut into batons
Spring Onion
cut into batons
Lamb Chops
Fresh Ginger
finely chopped
Garlic
finely chopped
Hoisin Sauce
Soy Sauce
Rice Vinegar
Brown Sugar
Star Anise
Cinnamon Stick
Chinese-five Spice
Fresh Red Chilli
sliced
Fresh Coriander
Vegetable Oil
2 tablespoons per person
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