Hoisin lamb with greens
I have actually posted about this recipe before, but substituting a pork chop for the lamb (which also works really well). It's a Jill Dupleix "recipe" (or rather an idea) from her excellent book "Take 3: Cooking with 3 main ingredients", which I have raved about previously. It's perfect for quick, weeknight dinner/supper/snack/everything ideas using only 3 ingredients, and staples you usually have in your pantry & fridge. Jill Dupleix, expat-Aussie, now the cookery writer for The Times in London devises recipes that are really more meal ideas, and completely open to being altered and modified to what you have at hand. So, feel free to substitute and improvise, as I have done!
The marinade for this works so very well, particularly in this version where I used my fabbo Peking duck sauce instead of basic hoisin. This sauce I have is the perfect balance between sweet and salty, and packs a huge garlic punch. I didn't have any rice wine or dry sherry this time, so I used Japanese mirin. No idea if it's an acceptable substitution, but it tasted good, so I may have stumbled on a great flavour combination there.
The sugars in the marinade get a gorgeous caramelised, scorched thing going. Lots of crunchy little bits to enjoy. Make sure you don't overcook your lamb; dry, brown lamb chops are never the way to go.
Bung your chops on some random Asian greens (baby bok choy in the photo above) and throw great handfuls of fresh coriander in the general direction of the plate. So very yummy and so very quick to do. Also would be a great outdoor BBQ idea. I don't think it'd be too awful with tofu either. (this IMBB vegan theme has really opened my mind! :-) )
Recipe can be found in this post
Tagged with: Asian Cooking + Quick dinner + food and drink+ lamb