September 9, 2014/
Servings – 4
20 minutes to overnight
8 Australian Lamb shoulder chops, trimmed
1 teaspoon five-spice powder
1 tablespoon honey, softened
1 tablespoon soy sauce
2 tablespoons red wine
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
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.