3 tbsp olive oil
4 tbsp whole grain Dijon mustard
3 garlic cloves, crushed
1 stalk of lemongrass, tender white inner part only, finely chopped
3cm piece of fresh ginger, grated
1 tbsp lemon juice
2 sprigs of fresh rosemary
½ tsp black pepper
8 lamb chops
2 leeks, washed and sliced
1 head of pak choi, green leaves only, sliced into thin ribbons
120ml dry white wine
120ml chicken stock
- In a medium bowl, stir together two tablespoons of the olive oil with the mustard, garlic, lemongrass, ginger, lemon juice, rosemary and black pepper. Rub half of the marinade onto the lamb chops and set the other half aside. Cover the lamb chops and marinate them in the fridge overnight.
- In a wok or a large pan, heat the remaining tablespoon of oil over a medium-high heat. Sear the chops for five minutes on each side or until medium-rare. Remove the lamb chops to a plate and cover with foil. Pour off all but one teaspoon of the fat.
- Reduce the heat to medium. Add the sliced leeks and cook for 3-4 minutes or until soft. Add the white wine and bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan with a wooden spoon.
- Add the reserved marinade and chicken stock. Turn the heat up to medium-high and bring to a boil. When the liquid has reduced by half, stir in the pak choi leaves. Cook for 2-3 minutes.
- Divide the leeks and pak choi between serving plates. Top with the lamb chops and serve with the pan sauce spooned over the top.
Per serving: 551kcals, 27.8g fat (8g saturated), 13.1g carbs, 13.1g sugar, 57.3g protein, 3.1g fibre, 0.686g sodium
Marinating the lamb from the night before makes the meat moist and tender.