Classic roast lamb chops with an intense oriental marinade.

Ingredients

4 lamb chops
2 tbsp light soy sauce
1 tbsp honey
1 tbsp tau pan bean paste (optional)
5 coriander stalks
5 cloves garlic
2 large red chillies
Red wine
2 tbsp water

For the sauce
Cucumber and carrot 'achar' pickles
1 clove garlic
1 stalk lemongrass 1
1 tsp salt
50g sugar
50ml white vinegar
1 each of cucumber, carrot and white daikon radish, cored
1 flat tsp white sesame seeds
1 flat tsp peanuts or cashews, crushed

Method

• Finely chop the ingredients, mix with lamb and marinade for 30 minutes.

• Pan sear the lamb on both sides for about 10 seconds and add 1 tbsp of red wine.

• Roast for 4 minutes in 180°C and a further 3 minutes at 150°C.

• For the sauce, finely chop garlic, onion and lemongrass. Cut cucumber, carrot and white radish into narrow 1 cm lengths. Add salt, mix and place a heavy weight over the vegetables, cover and leave for 2 hours.

• Sauté shallots, garlic, lemongrass until brown and fragrant. Reduce heat and add in vinegar and sugar until sugar is fully dissolved. Allow to cool. Mix with vegetables and leave it for 24 hours in a fridge.

• Just before serving, sprinkle sesame seeds and crushed peanuts or cashews over the lamb and serve with the sauce.

Chef recommendations 

Wine match: James Murdoch Salesyard Syrah, Martinborough, 2004 (recommendation made by Kai sommelier, Michael Jenni).