Asian lamb chops with sweet potato wedges

Thursday 5 September at 4:30pm

For a sweet and spicy feast, look no further than Yvonne Keating's recipes for Asian lamb chops, honey and sesame sweet potato wedges and ginger salad.

Serves: 2

Ingredients

1 French cut rack of lamb, cut into individual chops, usually 7 or 8 chops

125ml soy sauce

125ml olive oil

250ml dry white wine

1 tablespoon Szechuan pepper corns (black pepper corns if you can’t find them)

4-6 whole cloves

3-4 pieces star anise

1 small cinnamon stick

1 tablespoon fennel seeds

Method

Dry fry the peppercorns over a moderate heat for about 1 minute until they become aromatic
Break up the cinnamon and add with the toasted peppercorns and other spices into a food processor or pestle and mortar to make a fine powder
Sift the powder to remove any course pieces. (This makes 8 portions so you can store the mixture in a small jar in a dry dark place for approximately one month).
Massage the spices into the lamb chops and add the soy sauce, olive oil, wine and allow to marinate in the fridge for at least 1 hour. Bring back to room temperature about 20 minutes before cooking. Using a griddle pan preheat till almost smoking and sear the chops for 2 minutes. Flip and cook for 3 minutes then rest for a few minutes for medium.

Sweet potato wedges with honey and sesame seeds

Serves: 2

Ingredients

1 sweet potato, washed and cut into 1 inch wedges

1 tablespoons olive oil

1 tablespoon sesame oil

2 tablespoons honey

1 tablespoons sesame seeds (black and white)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

Method

Preheat oven to 190C. Place the sweet potato into a roasting tray
In a small bowl whisk together olive oil, sesame oil, honey, sesame seeds and lemon juice and coat the sweet potato. Sprinkle with the salt, and bake for 20-30 minutes (depending on the size of the wedges), turning once.

Asian ginger salad

Serves:2

Ingredients

1/6 red/purple cabbage, cored and thinly sliced

1/2 Carrot grated

1 Spring onion sliced

2 inches of peeled fresh ginger

2 gloves of garlic

2 tablespoons honey

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoons sesame oil

2 tablespoons water

Salt and pepper to taste

Method

Combine the vegetables in a large bowl2. Blend all the dressing ingredients with a food processor or hand mixer until smooth and combined
Add some of the dressing to the cabbage, carrot and onion and mix

Catch up with the last seven days of This Morning on ITV Player