L’Artisan: Spicy Soy-Glazed Lamb Chops
with Cucumber & Watermelon Radish Banchan
Cooking time
30 minutes
Servings
2/4
Calories
1050 /serving
If life were a watercolour, this dish would be a rainbow. Its sheer colourful beauty will turn heads at the table, especially the watermelon radish slices resplendent in their pink-to-white ombre. You’ll toss them with crunchy cucumbers to make a spicy-fresh banchan (the Korean word for side dish) dressed with gochujang, lime juice and scallions. The succulent glazed lamb chops will sit over a garlicky bed of rice and sautéed Asian greens.
We will send you:
- 6 T-bone lamb chops
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 3 Scallions
- 2 Cucumbers
- 1 Lime
- 1 Watermelon radish
- 15g Gochujang
- 160g White rice
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
6 g
Sodium
1800 mg
Total Carb
115 g
Sugars
30 g
Protein
81 g
Fibre
11 g
Preparation
Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Juice the lime. Cut the cucumbers lengthwise into sixths. Peel and quarter the watermelon radish lengthwise; thinly slice crosswise. Thinly slice the scallions crosswise at an angle, separating the white bottoms and green tops.
Cook & glaze the lamb
In a small bowl, make the sauce by combining the soy sauce, ½ the lime juice, ½ the gochujang and the remaining garlic. Pat the lamb dry with paper towel; season with ½ the spices. In a large pan, heat a drizzle of oil on medium-high. Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired. Add the sauce and cook, spooning it over the lamb, 1 to 2 min., until glazed.
Cook the yu choy
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the yu choy and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with the remaining spices and S&P.
Make the banchan
Meanwhile, in a medium bowl, combine the remaining lime juice and gochujang, and 2 tbsp oil (double for 4 portions). Add the cucumbers, watermelon radish, ½ the green tops of the scallions and S&P; toss well.
Plate your dish
Divide the rice between your plates. Top with the yu choy and lamb. Garnish with the remaining green tops of the scallions. Serve the banchan on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
