Try these delicious lamb chops marinated in an Asian inspired spice blend for something different at dinner time.


  • For the lamb

  • 4 lamb chops

  • 5 tbsp soy sauce

  • 2 tbsp caster sugar

  • 1tbsp 5 spice powder

  • For the mustard vinaigrette

  • 100 ml olive oil

  • 30ml white wine vinegar

  • 1 tsp Dijon mustard

  • To serve

  • 8 rashers Parma ham, dry fried until crisp

  • 3 bunches of watercress


  • 1.

    For the lamb

  • 2.

    Pre-heat the oven to 200 degrees celcius.

  • 3.

    Combine all of marinade ingredients in a bowl.

  • 4.

    Add the lamb and leave to marinade for at least 30 minutes.

  • 5.

    Pre heat a griddle pan and cook the lamb for 3 minutes each side or until brown.

  • 6.

    Transfer to the oven and cook for a further 4 minutes.

  • 7.

    Remove from the oven and leave to rest.

  • 8.

    For the mustard vinaigrette

  • 9.

    Combine all the ingredients in a bowl and mix well

  • 10.

    To serve

  • 11.

    Place the salad leaves on a plate and dress with the vinaigrette.Place the lamb on top.

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