Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp light soy sauce
  • 2 tsp sweet bean sauce
  • 2 Tbsp shaoxing wine
  • 1/4 tsp five-spice powder
  • 12 rib lamb chops
  • Salt
  • 6 scallions (, green parts only (save the white parts for other purpose))
  • 1 bunch fresh coriander ((about 5 oz))
  • 4 Tbsp peanut oil
  • Ground cumin
  • Dried chili flakes
  • Sesame oil

Instruction

  • Combine the soy sauce, sweet bean sauce, shaoxing wine, and five-spice powder in a nonmetallic bowl, and then apply to the lamb chops, with a little salt to taste, if you wish. Mix well and leave to marinate for at least 30 minutes
  • Meanwhile, finely slice the scallion greens. Tear the coriander leaves for the garnish; set aside
  • Heat a grill pan over a high flame until very hot. Brush the lamb chops with the oil and cook for 2-3 minutes, then flip over and scatter generously with cumin and chili flakes. Continue cooking for 2-3 minutes longer (2 minutes on each side if you like your meat pink and juicy like I do), scattering with scallions when nearly done
  • Place the chops on a serving dish, sprinkle with a little sesame oil (a couple of teaspoons). and scatter with coriander leaves