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Korean-style lamb chops with sweet potato
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This simple traybake uses gochujang – a Korean-style chilli paste – for a sweet, spicy flavour.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
1 tbsp gochujang paste
1 tbsp light soy sauce
2 garlic cloves, crushed
10g fresh root ginger, finely grated
2 large lamb loin chops
2 sweet potatoes
1 tbsp sunflower oil
235g pak choi, trimmed and halved
1 tsp black sesame seeds
2 Essential salad onions, sliced diagonally
4 tbsp raw kimchi* (optional)
1. Preheat the oven to 220˚C, gas mark 7, and put a large roasting tin in to heat up. In a large bowl, mix the gochujang paste, soy sauce, garlic and ginger. Add the lamb chops, turning to coat them in the mixture, and set aside to marinate. Cut the sweet potatoes into chunks (there’s no need to peel them), toss in the oil, season and put in the hot tin; roast for 20 minutes.
2. Stir the sweet potatoes, then add the lamb to the roasting tin, drizzling over any marinade left in the bowl. Roast for 10 minutes. Add the pak choi, scatter over the sesame seeds and roast for 5 minutes, or until the lamb is cooked to your liking. Scatter over the salad onions and serve with the kimchi, if liked.
Typical values per serving:
Per serving with kimchi