2 tbsp Soy Sauce
1 tbsp Sesame Oil
2 Spring Onions, finely chopped
2 Garlic Cloves, minced
3cm Ginger, minced
8 Lamb Loin Chops
1 tsp Dried Chilli
Salt & Pepper, to taste
125g Baby Spinach, washed
2 Medium Carrots, peeled & julienne
1/4 can Chickpeas, drained and rinsed
1/2 Lebanese Cucumber, finely sliced
1/4 cup Hazelnuts, roughly chopped (optional)
3 tbsp Olive Oil
1/2 Lemon, Juiced
Cracked Black Pepper, to taste
1 pinch Sea Salt
Step One - In a medium/large bowl whisk together the soy sauce, sesame oil, spring onions, garlic, dried chilli and ginger. Season with salt & pepper to taste. Add the lamb loin chops to the bowl and toss to combine. Cover and refrigerate for 1-2 hours.
Step Two - Remove the lamb from the fridge and on a lightly oiled BBQ, cook the lamb for 5 minutes each side over a medium to high heat, or to taste.
Step Three - Serve alongside the Baby Spinach & Carrot Salad.
Method (Salad & Dressing):
Step One - In a medium sized bowl toss together the baby spinach, julienne carrots, chickpeas, cucumber and hazelnuts.
Step Two - Whisk together the olive oil, lemon juice, cracked black pepper and sea salt.
Step Three - Plate the salad and dress with the olive oil & lemon juice dressing.