Yes, you can have lamb chops on a heart-healthy diet, provided you trim away the fat. These are juicy, bursting with flavour, and brightened with Asian accents. Pair them with warm noodles and a fresh salad.
6 spring onions
2 tablespoons sesame seeds
1/4 cup reduced-salt soy sauce
2 tablespoons cider vinegar
2 tablespoons clear honey
1 small garlic clove, finely chopped
3/4 teaspoon ground ginger
8 bone-in lamb loin chops, about 120 g each, trimmed of visible fat
250 g cellophane noodles
1 red capsicum
180 g drained canned whole baby corn
1 1/2 teaspoons cornflour
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Cut 2 spring onions into thin slices and the rest into 4 cm pieces. Toast the sesame seeds in a nonstick frying pan for about 3 minutes. Remove from the heat. Stir in the soy sauce, vinegar, honey, garlic, ginger and the sliced spring onions.
Roll the narrow end of the chops into medallions and secure with toothpicks. Place them in a baking dish and pour in the soy sauce mixture. Cover and refrigerate for 1–2 hours.
Cook the noodles according to the packet directions. Drain. Cut the carrots and capsicum into matchsticks and blanch in water to cover, 3 minutes. Add the remaining spring onions and corn. Blanch until the vegetables are crisp-tender, about 2 minutes longer. Drain and toss with the noodles.
Preheat the grill. Remove the chops from the marinade; pour the marinade into a small saucepan. Grill the chops 12 cm from the heat until done to taste, 4 minutes on each side for medium. Transfer to a platter, remove the toothpicks and keep warm. Bring the marinade to the boil. Cook, stirring, for 2 minutes. Dissolve the cornflour in 1/3 cup water and whisk into the marinade. Boil over medium-high heat, whisking, until the sauce thickens, about 2 minutes. Toss half of the sauce with the noodles, drizzle the remaining half over the chops and serve.
Ideal types of lamb chops to use for this recipe are chump, middle loin or loin chops. These are all tender cuts which are suitable for fast-cooking methods such as grilling.