You can't beat a good ol' lamb chop and veg.
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 barbecue to high heat until very hot. 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.
This recipe was provided by BeefandLamb.com.au.
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