Asian style lamb chops, marinated and served with rice.
- 6 lamb chops
- 2 spring onions
- 120g basmati or jasmine rice
- 2 grated garlic cloves
- 1 spoon light soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
- 1/4 teaspoon hot pepper paste or flakes
- 1/2 teaspoon black bean chili sauce
Make a paste from the grated garlic and ginger, add the soy and the rice vinegar. If you haven’t got any rice vinegar, substitute for lemon or lime juice. Mix in the hot pepper and the finely chopped (even grated) spring onions. White part only.
Rub the meat all over with the mixture, leave to marinate for 2 hours in the fridge. Before cooking take them out of the fridge and let them come to room temperature. Cook on the BBQ or under the grill for 5-6 minutes (depending on size) until done. Once cooked sprinkle the remaining juices form the marinate over the meat, if any are left.
Serve with rice, topped with finely chopped spring onions (green part) and also some black bean chili sauce (available in all supermarkets), for texture, flavour and an extra kick.
Want to make the perfect basmati rice? See the short (32 seconds) video clip below: