Lamb chops are marinated in a multi-element sweet sauce before being pan seared until pink, juicy and deliciously sticky. Served alongside fluffy rice and sautéed spinach & cabbage, this dish is a real knockout! Super quick, super simple and super yum!
Sweet & Spicy Lamb Chops
Sweet & Spicy Lamb Chops
with basmati rice & sesame seeds
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Cabbage
- Free-range Lamb Chop
- Free-range Lamb Chops
- Gochujang
- Low-Sodium Soy Sauce
- Miso Paste
- Mixed Sesame Seeds
- Sesame Oil
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MISO MIXTURE
While the rice is cooking, place the gochujang in a bowl. Add the miso paste, the soy sauce, a sweetener of choice (to taste), and 30ml of water. Mix until fully combined.
SESAME SAUTÉ
Place a pan over a medium-high heat with the sesame oil. When hot, add the shredded spinach and the cabbage chunks and fry for 3-4 minutes until wilted, shifting occasionally. Remove from the pan on completion. Season to taste and toss through ½ the sesame seeds.
SIZZLING CHOPS
Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. On completion, baste the chops with the miso-gochujang mixture and leave to reduce for 1-2 minutes until slightly reduced.
DINNER IS SERVED!
Plate up the fluffy basmati rice and top with the sweet and sticky lamb chops. Drizzle over any pan juices and side with the sautéed cabbage and spinach. Sprinkle over the remaining sesame seeds. Well done, Chef!
White Basmati Rice - 75ml
Gochujang - 7,5ml
Miso Paste - 15ml
Low Sodium Soy Sauce - 15ml
Sesame Oil - 10ml
Spinach - 50g
Cabbage - 100g
Mixed Sesame Seeds - 15ml
Free-range Lamb Chop - 175g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MISO MIXTURE
While the rice is cooking, place the gochujang in a bowl. Add the miso paste, the soy sauce, a sweetener of choice (to taste), and 60ml of water. Mix until fully combined.
SESAME SAUTÉ
Place a pan over a medium-high heat with the sesame oil. When hot, add the shredded spinach and the cabbage chunks and fry for 3-4 minutes until wilted, shifting occasionally. Remove from the pan on completion. Season to taste and toss through ½ the sesame seeds.
SIZZLING CHOPS
Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. On completion, baste the chops with the miso-gochujang mixture and leave to reduce for 1-2 minutes until slightly reduced.
DINNER IS SERVED!
Plate up the fluffy basmati rice and top with the sweet and sticky lamb chops. Drizzle over any pan juices and side with the sautéed cabbage and spinach. Sprinkle over the remaining sesame seeds. Well done, Chef!
White Basmati Rice - 150ml
Gochujang - 15ml
Miso Paste - 30ml
Low Sodium Soy Sauce - 30ml
Sesame Oil - 20ml
Spinach - 100g
Cabbage - 200g
Mixed Sesame Seeds - 30ml
Free-range Lamb Chops - 350g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MISO MIXTURE
While the rice is cooking, place the gochujang in a bowl. Add the miso paste, the soy sauce, a sweetener of choice (to taste), and 90ml of water. Mix until fully combined.
SESAME SAUTÉ
Place a pan over a medium-high heat with the sesame oil. When hot, add the shredded spinach and the cabbage chunks and fry for 5-6 minutes until wilted, shifting occasionally. Remove from the pan on completion. Season to taste and toss through ½ the sesame seeds.
SIZZLING CHOPS
Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. On completion, baste the chops with the miso-gochujang mixture and leave to reduce for 1-3 minutes until slightly reduced.
DINNER IS SERVED!
Plate up the fluffy basmati rice and top with the sweet and sticky lamb chops. Drizzle over any pan juices and side with the sautéed cabbage and spinach. Sprinkle over the remaining sesame seeds. Well done, Chef!
White Basmati Rice - 225ml
Gochujang - 22,5ml
Miso Paste - 45ml
Low Sodium Soy Sauce - 45ml
Sesame Oil - 30ml
Spinach - 150g
Cabbage - 300g
Mixed Sesame Seeds - 45ml
Free-range Lamb Chops - 525g
RICE, RICE BABY!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
MISO MIXTURE
While the rice is cooking, place the gochujang in a bowl. Add the miso paste, the soy sauce, a sweetener of choice (to taste), and 120ml of water. Mix until fully combined.
SESAME SAUTÉ
Place a pan over a medium-high heat with the sesame oil. When hot, add the shredded spinach and the cabbage chunks and fry for 5-6 minutes until wilted, shifting occasionally. Remove from the pan on completion. Season to taste and toss through ½ the sesame seeds.
SIZZLING CHOPS
Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, sear the chops for 2-3 minutes per side until cooked through or to your preference. On completion, baste the chops with the miso-gochujang mixture and leave to reduce for 1-3 minutes until slightly reduced.
DINNER IS SERVED!
Plate up the fluffy basmati rice and top with the sweet and sticky lamb chops. Drizzle over any pan juices and side with the sautéed cabbage and spinach. Sprinkle over the remaining sesame seeds. Well done, Chef!
White Basmati Rice - 300ml
Gochujang - 30ml
Miso Paste - 60ml
Low Sodium Soy Sauce - 60ml
Sesame Oil - 40ml
Spinach - 200g
Cabbage - 400g
Mixed Sesame Seeds - 60ml
Free-range Lamb Chops - 700g
Woolies Products in this dish
