A simple mash up of berries, cream and crumbled meringue
4 large lamb chops
1 knob fresh ginger, finely sliced
1/2 red onion, chopped
1 red chilli, chopped
2 Tbs cumin seeds, lightly ground
2 star anise, lightly ground
1 bay leaf
1 cinnamon stick, lightly ground
1 Tbs sugar
1 Tbs soy sauce
2 Tbs oil
2 Tbs sliced spring onion
2 Tbs fried shallots
Mix all marinade ingredients together. Massage marinade into the lamb and refrigerate for 2-3 hours, or overnight.
Remove lamb from the fridge, brush off any excess marinade. We recommend barbequing the lamb, however you can pan fry it as well.
Cook on high heat until reaches desired outcome (rare – well done).
Serve with fried shallots, spring onion and your favourite sides.
Recipe provided by Andly Private Kitchen