Preparation: 5 minutes
Cooking: 25 minutes
8 lamb forequarter chops, trimmed of excess fat
½ cup hoisin sauce, plus extra for greens
1 tbsp brown sugar
1 tsp sesame oil, plus extra for greens
2 bunches choy sum, chopped in 8cm lengths
2 red capsicums, thinly sliced
1 bunch broccolini, chopped into 3cm pieces
Steamed brown rice, to serve
Pat lamb dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.
Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes.
Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.
Serve lamb with vegetables and steamed brown rice.
You can marinate the lamb overnight if you have time for extra tenderness.
This dish can also be cooked on the BBQ