ingredients
serves 4
2 inch piece fresh root ginger, peeled and roughly chopped
2 garlic cloves, peeled
2 tbsp thin honey
2 tbsp freshly squeezed orange juice
1 tsp Chinese five-spice powder
1/2 cup butter, softened
4 lamb chops, about 6 ounce each
salt and pepper
2 tbsp white wine vinegar
2 tbsp dry sherry
2 tbsp chopped cilantro
method
1. Put the ginger and garlic into a food processor with the honey and orange juice; process until finely chopped. Add the five-spice powder and softened butter and process again until evenly mixed.
2. Season the lamb chops with salt and pepper. Heat half of the spiced butter in a skillet. Add the chops and fry for about 5 minutes on each side until tender and well browned; transfer to a warmed plate and keep warm.
3. Add the remaining spiced butter, wine vinegar and sherry to the pan. Bring to the boil, then add the chopped cilantro.
4. Serve the chops straightaway, with the sauce.
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