Ingredients
- 4 lamb chops (10.5oz-300g)
- ½ bunch spring onion (finely chopped)
- 1 tablespoon ginger paste
- 3 garlic cloves (minced)
- 1 tablespoon groundnut oil
- ½ teaspoon sesame seeds
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons dark soy sauce
- 3 tablespoons mirin
- 1 teaspoon granulated sugar
- 1 tablespoon sriracha hot sauce
- 1 tablespoon rice wine
Method
- In a large mixing bowl, combine all the ingredients except the lamb, until thoroughly combined. Add the lamb chops and make sure they are fully coated. Cover with cling-film and pop into the fridge overnight
- When ready to proceed, pre-heat oven to 428˚F/220˚C regular oven or 392˚F /200˚C fan assisted oven. Heat a large frying pan with a small drizzle of oil over a high heat. Once hot, place the lamb chops (reserve the marinade) into the pan and sear for 1 minute on both sides. Transfer the lamb to the roasting rack and pop into the oven for 10 minutes
- Remove the lamb from the oven and brush the marinade over the lamb chops generously. Pop back into the oven for a final 10 minutes
- Remove the lamb from the oven, check the internal temperature using a meat thermometer for a reading of at least 143˚F /62˚C for medium lamb. Set to one side and rest for 5 minutes before serving
