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Char siu grilled lamb with charred pea and sesame salad
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Prep Time:
250 minutes
Cook Time:
15 minutes
Total Time:
265 minutes
Try Asian-inspired grilled lamb with charred pea salad by Chef Curtis Stone.
Ingredients:
  • 89.10 gm hoisin sauce
  • 42.00 gm soy sauce
  • 20.00 ml dry sherry
  • 28.60 gm honey
  • 1/2 tsp Chinese five spice powder
  • 4 lamb forequarter chops (200 to 250g each), at room temperature
  • 250g sugar snap peas, trimmed
  • 150g snow peas, trimmed
  • 2.30 gm olive oil, divided
  • 3/4 tsp sesame oil
  • 3.00 gm sesame seeds, toasted
Instructions:
  • Whisk hoisin, soy sauce, sherry, honey, and 5-spice in a large bowl. Set aside 1/4 cup of the mixture in a separate bowl. Coat lamb chops with the remaining hoisin mixture. Refrigerate for 4 to 24 hours.
  • Preheat the barbecue to medium-high heat. Take the lamb out of the marinade and dry it off. Season with salt and grill for about 8 minutes, turning once, until caramelized and reaches an internal temperature of 60°C. Brush with hoisin mixture and let it rest before serving.
  • Turn the heat up to high and set a barbecue tray or wire rack over the hottest grill area. Divide snap peas and snow peas into separate bowls. Drizzle each with 1/4 teaspoon of olive oil, sprinkle with salt, and mix well. Arrange snap peas in a single layer on the barbecue tray and grill for approximately 3 minutes, flipping occasionally until charred. Transfer snap peas to a baking tray and grill snow peas next. Combine snap peas and snow peas, toss with sesame oil, sesame seeds, and season with salt to taste.
  • Plate the vegetables and lamb chops evenly on 4 dinner plates and serve.

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