Lamb chump chops with Asian greens in oyster sauce
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.
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.