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 set aside. Peel and finely chop the garlic and ginger. Slice the red chillies.

In a bowl, combine the ginger, garlic, hoisin, soy sauce, vinegar, brown sugar, star anise, cinnamon stick, Chinese five-spice, and half the red chillies. Marinate the lamb in this mixture.

Peel and cut the beetroot, squash, and carrot into batons. Arrange the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper, and place in the oven.

If the lamb chops are not already separated, slice them into individual pieces.

Heat oil in a frying pan over medium heat. Cook the lamb in the pan for 2-3 minutes on each side.

Remove the lamb from the pan and distribute among serving plates.

Sear the whole spring onions in the same pan and add to the serving plates.

Remove the root vegetables from the oven and distribute among the plates. Garnish the lamb with the remaining chillies and fresh coriander before serving.