This little beauty hits the spot when you want an easy but authentic dish. Tender lamb chops are cooked in a stunning ginger, soy and mustard marinade, before being served with potatoes and baby spinach.
Taking just ten minutes to cook, we guarantee this speedy but scrumptious supper will go down a treat.
- 2 tablespoons Amoy Dark Soy Sauce
- 1 tablespoon mustard
- 1/2 teaspoons ginger puree/paste
- 1/2 tablespoon runny honey
- 4 small lamb cutlets
- 1 tablespoon sunflower oil
- 200g sugar snap peas, cut into three
- 100g bag baby leaf spinach
- Cooked herby new potatoes, to serve
Method1 Mix the dark spy sauce, mustard, ginger and honey together and pour half over the lamb cutlets and marinate for 10 minutes and put the other half to one side.
2 Heat a large frying pan, add half the oil with the cutlets (without the marinade) and cook for 3 - 6 minutes, turning often, until cooked to your liking.
3 Add in the marinade from the cutlets and bubble to glaze the lamb. Remove and keep warm.
4 Add the remaining oil and stir fry the sugar snap peas for 30 seconds before adding the spinach and the remaining marinade and heat until bubbling before serving immediately with the cutlets and potatoes.
Prep Time5 minutes, plus 10 minutes marinating time
Cook Time10 minutes
Nutrition InformationServes 2
More Chinese recipes to try:
Oriental Chicken Noodle Soup
Sweet and Sour Chicken
Chinese Potato Cakes
Ken Hom's Crispy Duck
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