Lamb Chump Chops with Asian Greens In Oyster Sauce

A taste of the Orient in a single dish.

Serves: 4
Preparation: 20 minutes, plus marinating and rest time
Cooking: 10 minutes
Total: 35 minutes


8 x 110g lamb chump chops

2cm piece ginger, finely grated

1 clove garlic, crushed

2 tbsp peanut oil

2 tsp sesame oil

Steamed jasmine rice, to serve

Asian greens:

2 tbsp peanut oil

100g punnet baby corn, halved lengthwise

1bn baby buk choy, trimmed, quartered lengthwise

1bn baby pak choy, trimmed, quartered lengthwise

1 long red chilli, thinly sliced

2 tbsp light soy sauce

60ml (¼ cup) oyster sauce

2 tsp palm sugar


Place ginger, garlic and oil in a large bowl. Add lamb and toss to coat. Marinate for 15 minutes.

Preheat a lightly greased barbecue to high. Cook lamb on each side for 2 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.

Meanwhile, heat oil in a large wok over high heat. Add corn and stir-fry for 1 minute. Add greens, chilli, oyster sauce and sugar. Stir-fry for a further 3 minutes or until greens are wilted and sauce has slightly thickened and coats vegetables.

To serve, divide Asian greens among four plates and top with Lamb. Serve with steamed jasmine rice on the side.