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Chinese Red Lamb with Sesame Spinach




Source of Recipe


the web


List of Ingredients




3 tbsp hoisin sauce
2 tbsp plum sauce
2 tbsp soy sauce
2 tbsp white sugar
1 tbsp rice wine or dry sherry
½ tsp five-spice powder
½ tsp sea salt
12 well-trimmed lamb cutlets
2 tbsp honey, heated with 1 tbsp water
Sesame Spinach


Recipe



Combine the hoisin, plum sauce, soy, sugar, rice wine, five-spice and salt in a bowl and add the lamb cutlets. Leave to marinate for 30 minutes or longer, turning occasionally.

Heat the grill or barbecue until hot. Drain the cutlets and cook on one side until well marked, then turn and cook the other side. The outer meat will scorch as the sugars caramelise — which is good — but be wary of burning, and remove them while the lamb is still pink inside, and gives a little to the touch. Quickly warm the honey and water in a small pot and brush the chops with the honey.

Serve with rice and sesame spinach

Sesame Spinach

750g spinach
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp white wine vinegar
1 tbsp sesame seeds

Rinse the spinach well and shake dry. Trim and discard any tough stalks, and roughly shred the leaves. Heat the sesame oil in a frying pan and toss the spinach over high heat for less than a minute until it starts to wilt. Remove from the heat, drain well, add soy sauce and vinegar, salt and pepper, and serve on warmed plates. Scatter with sesame seeds and serve.

Serves 4.