These char sui lamb chops are packed full of flavour, and only take 5min to prepare. Served with a pak choi and Brussels sprout stir-fry, with steamed rice, it would make for a great dish to prepare at lunchtime if working form home, marinade during the afternoon, ready to cook for the evening meal.
Combine soy and hoisin sauces, rice wine, 5-spice powder and honey, and divide between two bowls. Set one bowl aside as a sauce for later. Put lamb into the other bowl, turning to coat. Cover and marinate in the fridge for 30min or overnight if you have time.
Step 2
Put sprouts in a large pan of boiling water. Simmer for 3min. Add pak choi to the pan for 1min. Drain vegetables and let steam dry for 1min. Heat the oil in a wok, add the sprouts, pak choi, garlic and ginger and stir-fry for 4min until leaves are slightly wilted and stalks are just tender. Remove from heat, covering with foil to keep warm.
Step 3
Heat grill to high or put a griddle pan over a high heat. Shake off excess marinade and griddle or grill lamb for 2-3min each side before letting it rest, covered in foil, for 10min. Serve the vegetables and rice topped with 2 lamb chops per person and extra sauce to drizzle over.
GH Tip: When chargrilling the meat, make sure you have the griddle pan nice and hot. Don’t be tempted to move the meat – wait until it naturally releases from the pan to avoid tearing it, and so that neat char lines are created
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
