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20 minutes

L’Artisan: Hoisin Lamb Chops over Sesame Noodles

with String Peas & Seared Bok Choy

Cooking time

20 minutes




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
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
5 g
1800 mg
Total Carb
90 g
18 g
87 g
5 g
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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.
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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.
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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.
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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.
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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.
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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.