Chump Chops in Oyster Sauce

Serves 4 | Preparation Time: 20 mins | Cooking Time: 10 mins

Ingredients:

8 x 110g Tasman Lamb Chump Chops

2cm piece ginger, finely grated

1 clove garlic, crushed

2 tbsp peanut oil

2 tsp sesame oil

Steamed jasmine rice, to serve

2 tbsp peanut oil

100g punnet baby corn, halved lengthwise

1bn baby buk choy, trimmed, quartered lengthwise

1bn baby pak choy, trimmed, quartered lengthwise

1 long red chilli, thinly sliced

2 tbsp light soy sauce

60ml (1/4 cup) oyster sauce

2 tsp palm sugar

Method:

Place ginger, garlic and oil in a large bowl. Add lamb and toss to coat. Marinate for 15 minutes.
Preheat a lightly greased barbecue or char grill pan to high. Cook lamb on each side for 2 minutes or until cooked to your liking. Rest, covered loosely with foil, for 5 minutes before serving.
Meanwhile, heat oil in a large wok over high heat. Add corn and stir-fry for 1 minute. Add greens, chilli, oyster sauce and sugar. Stir-fry for a further 3 minutes or until greens are wilted and sauce has slightly thickened and coats vegetables.
To serve, divide Asian greens among four plates and top with Lamb. Serve with steamed jasmine rice on the side.

Tips:

If time permits marinate lamb for 3 hours or overnight.
Mix your Asian greens with a selection of your favourites.
For another extra surprise scatter your stir-fried Asian greens with crushed cashews.