INGREDIENTS

  • 8-12trimmed lamb chops
  • 3 tablespoons hoisin sauce
  • 1chinese broccoli
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice wine or dry sherry
  • 1/2 tablespoon five-spice powder
  • 1/2 tablespoon salt
  • 1 teaspoon sesame oil

DIRECTIONS

  1. Combine hoi sin, soy sauce, sugar, rice wine, five-spice powder and salt in a large bowl and add the lamb chops. Leave to marinate for 1 hour, turning once or twice.
  2. Heat the grill or barbecue. Drain the chops and grill, turning once or twice. The outer meat will scorch as the sugars caramelise – which is good – but don’t let it burn and remove the chops while the lamb is still pink and tender inside.
  3. Meanwhile, chop the greens into 5 cm (2 inch) sections.Cook in simmering, salted water for 2 minutes, then add the leaves and cook for up to 1 minute until they soften.Remove and drain in a colander.
  4. Arrange the greens on the plate, lean two or three chops against them and serve.