L’Artisan: Hoisin Lamb Chops over Sesame Noodles
with String Peas & Seared Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
Two dark, dashing and deeply flavoured condiments from two different continents come together to make a luxe coating for lamb chops. The salty-sweet thickness of Chinese-style hoisin melds with the mellowed sharpness of Italian-style balsamic vinegar in the pan. Spooned over tender T-bones, it gives the meat a caramelized quality. Bounce some fresh Shanghai noodles and crisp string peas onto the plates, with a lick of spices and sesame oil. Bok choy adds delicate crunch to a sumptuous supper.
We will send you:
- 6 T-bone lamb chops
- 200g Sugar snap peas (or snow peas)
- 2 Scallions
- 340g Baby bok choy
- 15ml Toasted sesame oil
- 45ml Hoisin sauce
- 15ml Balsamic vinegar
- 225g Fresh Shanghai noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
5 g
Sodium
1800 mg
Total Carb
90 g
Sugars
18 g
Protein
87 g
Fibre
5 g
Preparation
Boil the noodles & string peas
Bring a medium pot of salted water to a boil. Cut the string peas into thirds. Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. In the final 3 min., add the string peas. Reserving ¼ cup cooking water (double for 4 portions), drain and return to the pot. Toss with ½ the sesame oil to prevent sticking; season with ⅓ of the spices and S&P.
Mise en place
Meanwhile, halve the bok choy lengthwise (quarter if large). Thinly slice the scallions, separating the white bottoms and green tops. In a small bowl, make the sauce by combining the hoisin, vinegar, white bottoms of the scallions, remaining sesame oil and pepper.
Sear the bok choy
In a large pan, heat a drizzle of oil on medium-high. Sear the bok choy, 2 to 3 min. per side, until browned and beginning to soften; season with ½ the remaining spices and S&P. Transfer to a plate. Wipe out and reserve the pan.
Cook & coat the lamb
In the same pan, heat a drizzle of oil on medium-high. Pat the lamb* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 4 min. per side, until cooked as desired. Add ½ the sauce and 2 tbsp water (double for 4 portions). Cook, spooning the sauce over the lamb, 1 to 2 min., until coated.
Combine the noodles
Meanwhile, heat the pot of noodles and string peas on medium-high. Add the remaining sauce and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until the noodles are coated and heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your plates. Top with the lamb and bok choy. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
