Grilled Lamb Forequarter Chops with Enoki Salad

1. In a mortar and pestle pound garlic, shallot and coriander root with peppercorns and sea salt until it combines into a paste, then add the oyster sauce and sesame oil before mixing thoroughly. Pour this marinade all over the chops and massage with your hands. Let the chops marinate for at least 2 hours or overnight for extra flavour.
2. Heat a grill, BBQ or fry pan and lightly season chops with a little salt. Cook lamb chops for approximately 3-4 minutes on each side until they are nicely caramelised, slightly charred and still a little pink in the middle. Season with a little more salt after cooking.
3. Mix the salad ingredients in a bowl and add lemon juice, soy sauce, sesame oil and grapeseed oil just before serving.
4. Serve the lamb chops with the salad along with some steamed. Garnish with fresh chilli and lemon wedges. 

1. Take this recipe to the next level by grilling it on the BBQ where you will get a beautiful flavour from the smoke.
2. This recipe also works with lamb cutlets and lamb leg steaks depending on your preference.

To watch Dan Hong cook this recipe, click HERE.