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Five Spice Lamb


Five Spice Lamb

I don't eat meat that often at home anymore and, when I do, it is typically pork that I crave. This recipe took me by surprise as I do not often seek lamb out. I was glad I did as this five spice lamb was really very good. I served it over a simple salad of chopped herbs and raw cabbage with a very vinegary dressing.


2 lamb loin chops

1 Tbsp Hoisin sauce

1 tsp soy sauce

1 tsp sake or dry white wine

1/2 tsp five spice powder

Salt to taste


Mix all of the ingredients except for the lamb together in a bowl. Pour them into a Ziplock bag and add the chops.


Close the bag and press to distribute all of the marinade around all sides of the meat. Set aside in the fridge to marinate for a couple of hours.


An hour before you are ready to cook the meat, set the bag on the counter to come to room temperature.


Heat a grill pan until very hot, rubbing the surface with a bit of oil. Remove the chops from the marinade, shaking off the excess and salting lightly on both sides, before adding the meat to the pan.


Cook undisturbed for four minutes on each side over medium heat for medium rare chops. Set aside to rest under a foil tent for five minutes before serving.


You could also make these outside on the grill and the added char would be delicious but, having not done this as of yet, cooking time is a guestimate for me.


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