Asian-style salad of rocket, grated daikon and grated carrot, to serve
For the coriander and mint vinaigrette
30g/1oz pickled ginger
75ml/2½fl oz vinegar from the pickled ginger
1 tsp chilli paste
1 free-range egg yolk
1 tsp sriracha
250g/9oz coriander leaves
150g/5½oz mint leaves
225g/8oz sunflower oil
1 tsp sesame oil
salt and freshly ground black pepper
For the Hunan-style sauce
75ml/2½fl oz light soy sauce
75ml/2½fl oz dark soy sauce
75ml/2½fl oz mushroom soy sauce
50ml/2fl oz sunflower oil
60g/2¼oz sambal sauce
75ml/2½fl oz Shaoxing rice wine
75ml/2½fl oz rice vinegar
For the Hunan-style aubergine
185g/6½oz aubergine, cut into small pieces
1 tbsp cornflour
50g/1¾oz Hunan-style sauce (see above)
15g/½oz mangetout, cut into diagonal pieces
½ tsp chopped garlic, fried to a crisp
For the marinated lamb chops, mix the soy and mirin together. Place the lamb chops in a non-metallic bowl and pour the marinade over. Marinate for at least 20 minutes.
Meanwhile, for the coriander and mint vinaigrette, blend the pickled ginger, ginger vinegar, chilli paste, egg yolk and sriracha in a food processor until smooth. Then add coriander and mint leaves and blend again. Slowly pour in sunflower oil and sesame oil to emulsify. Season with salt and pepper and set aside in the fridge.
For the Hunan-style sauce, combine the three soy sauces. Heat the oil in a frying pan and add the sambal sauce. Cook for about 15 seconds and stir in the sugar. Once the sugar is dissolved, stir in the soy mixture. Deglaze with the Shaoxing wine and rice vinegar.
Cook for about 30 seconds and add 150ml/5fl oz of water. Bring to a boil and simmer. Bring to a boil and simmer for 10 minutes. Thicken to the consistency of a sauce with the cornstarch and 240ml/8½fl oz of water.
Preheat a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust the aubergine with the cornflour and fry in the fat fryer until tender and golden. Remove from the fat fryer and leave to drain on plates lined with kitchen paper.
Place the aubergine slices in a bowl and drizzle over the Hunan-style sauce. Scatter over the mangetout and crispy garlic.
Preheat the grill to medium-high and then cook the lamb chops for 2–3 minutes on each side. Leave to rest for 5 minutes.
To serve, dot the coriander vinaigrette on each corner of four plates. Slice the lamb in half in the middle of the bone and serve on each plate. Drizzle the Hunan-style sauce over the top and serve with the salad and aubergine.
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