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Five-Spice Australian Lamb Shoulder Chops & Grapefruit-Fennel Salad

Servings – 4

Marinate

20 minutes to overnight

Preparation Time

20 minutes

Cooking Time

10 minutes

Ingredients

8 Australian Lamb shoulder chops, trimmed

Marinade Ingredients

1 teaspoon five-spice powder
1 tablespoon honey, softened
1 tablespoon soy sauce
2 tablespoons red wine

Salad Ingredients

1 ruby grapefruit, segmented and pith removed
1 small bulb fennel, white part only, finely sliced
½ bunch cilantro, chopped
1 bunch watercress
1 tablespoon olive oil
1 tablespoon lemon juice
Sea salt and freshly ground pepper, to taste

To Serve (optional)

Loaf of sourdough bread

Method

Place the lamb chops in a flat dish. Combine the five-spice powder, honey, soy and wine and mix well. Pour over the chops, turning chops so they are fully coated in mixture. Cover and marinate 20 minutes or overnight.

To make the salad, combine the grapefruit, fennel, cilantro and watercress in a bowl. Whisk together the oil and juice, season with salt and pepper to taste, and toss through the salad.

Heat a barbecue to medium and grill the chops, turning occasionally, for 8-10 minutes or until cooked as desired.

Serve with the salad and a loaf of sourdough bread.

Courtesy: MLA


Contact M&A Butchery

Address:
62 King Road, Wilberforce
New South Wales, 2756

Phone: (02) 4575 1233
Fax: (02) 4575 1209

Email: sales@mabutchery.com

Trading Hours:
7am - 6pm Monday to Friday
7am - 2pm Saturday
Closed on Sundays

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