Asian lamb chops with lemongrass and choi sum

Method

1. Lay the chops on a sturdy work surface and bash the meat out very gently with the flat side of a cleaver or rolling pin to flatten and tenderise.

2. Make the marinade. Trim the lemongrass down to the tender middle of each stem. Chop with the garlic and chilli as finely as you can. Combine with the oil, fish sauce, lime or lemon juice and sugar or honey. Reserve 2 tablespoons and shake the rest with the meat in a freezer bag. Marinate for at least 1 hour – chill overnight if possible.

3. Heat a cast-iron frying or ridged griddle pan. When smoking hot, add the lamb chops. Cook for just a couple of minutes on each side (this is good barbecue food), then rest all the chops on a platter for 5-10 minutes before serving. If using a frying pan, you could deglaze it with a splash of water (or stock) to get some great juices.

4. While the chops rest, run the choi sum or broccoli pieces under cold water and leave to stand in the colander. Heat the oil in a wok and fry the onions for about 5 minutes – let them catch a bit and caramelise, then add the lime or lemon juice and immediately stir it through. Add the damp choi sum or broccoli and stir-fry until wilted. Transfer to a large plate or bowl, drizzle with oyster sauce and the reserved marinade, and serve with the chops.