Sticky Lamb Chops with Roasted Root Vegetables with Roasted Root Vegetables

Preheat the oven to 180C.

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

Peel and finely chop the garlic and ginger.

Slice the red chillies.

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.

Place the lamb in the soy mixture and allow to marinade

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

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

Slice the lamb chops into individual pieces if not already.

Heat the oil in a frying pan over medium heat.

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

Remove the lamb and distribute among serving plates.

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

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

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

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