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Plated meal

Sticky Lamb Chops with Roasted Root Vegetables with Roasted Root Vegetables

  • Spicy
  • Premium
  • Meat

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

  • 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.

  • 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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