Hoisin Glazed Australian Lamb Shoulder Chops with Stir Fry Noodles
By: Sally James
Australian lamb shoulder chops are glazed with hoisin sauce, braised in an orange juice, soy and ginger and garlic sauce, then tossed with Cellophane noodles, stir fried asparagus and snap peas.
By Sally James
- Cuisine:
Australian
- Course:
Entrée
Ingredients
- 8 Australian lamb shoulder chops, trimmed
- 2 tbsp Hoisin sauce
- 1 tbsp peanut or vegetable oil
- 1/4 cup dry sherry or rice win
- 1/4 cup orange juice
- 1/4 cup stock or water
- 1 tbsp ginger, finely chopped
- 1 clove garlic, crushed
- 8 stalks asparagus, ends trimmed and sliced
- 1/2 lbs snap peas, or preferred vegetables
- 7 oz packet cellophane or rice noodles, soaked according to directions
Directions
- Brush the lamb generously with the Hoisin sauce. In a heavy based pan large enough to hold the chops in a single layer, heat the oil over medium high heat add the chops and cook for 2 minutes each side to brown.
- Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add additional stock or sherry if sauce becomes too thick.
- While chops are cooking, add a little oil to a wok or nonstick fry pan over high heat, and stir fry the asparagus and peas for 1-2 minutes or until tender crisp.
- Add the noodles and stir fry, just enough to heat through.
- To serve, place stir-fry immediately on warm plates, top with the lamb and spoon over the sauce from the pan.