Ingredients
- 4 Lamb Chops (10.5oz-300g)
- 1.7oz-50g Spring Onion (finely chopped)
- 1 tablespoon Ginger Paste
- 2 tablespoons Garlic Paste
- 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 Vinegar
Method
- In a large mixing bowl, combine all the ingredients (apart from 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 2 minutes on both sides
- Transfer the lamb to the roasting rack and spoon the remaining marinade over the top of each chop. Pop into the oven for 6 minutes
- Remove the lamb from the oven and check the internal temperature using a meat thermometer for a reading of at least 140˚F /60˚C for medium lamb
- Set to one side and rest for 6 minutes before serving