Grilled lamb in black bean sauce

donna hay - Fresh + Light - - Fresh On Trend -

4 green onions (scal­lions), cut into lengths

2 x 300g lamb back­strap (bone­less loin), trimmed ex­tra vir­gin olive oil, for brush­ing sea salt and cracked black pep­per

¼ cup (40g) fer­mented black beans+

2 cloves gar­lic, crushed

2 ta­ble­spoons hoisin sauce

2 ta­ble­spoons oys­ter sauce

2 tea­spoons grated ginger

⅓ cup (80ml) Chi­nese cook­ing wine (Shaox­ing) 1 ta­ble­spoon honey

1 cup Thai basil leaves cooked brown rice (op­tional), to serve Pre­heat a char-grill pan or bar­be­cue to high. Cook the onion for 1–2 min­utes, turn­ing, or un­til charred. Set aside.

Brush the lamb with oil and sprin­kle with salt and pep­per. Cook for 5– 6 min­utes each side or un­til just cooked through.

While the lamb is cook­ing, place the black beans, gar­lic, hoisin, oys­ter, ginger, shaox­ing and honey in a medium saucepan over high heat. Cook, stir­ring, for 3–4 min­utes or un­til slightly thick­ened.

Slice the lamb and pour over the black bean sauce. Top with the charred onion and basil. Serve with rice, if us­ing. SERVES 4.

+ Fer­mented black beans (also called salted or dried black beans) are avail­able from Asian gro­cers.

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