Yield: 4 servings. Australian lamb shoulder chops, trimmed MARINADE: 1 tsp. five-spice powder 1 Tbsp. honey, softened 1 Tbsp. soy sauce 2 Tbsp. red wine SALAD: 1 ruby grapefruit, segmented and pith removed 1 small bulb fennel, white part only, finely sliced 1/2 bunch cilantro, chopped 1 bunch watercress 1 Tbsp. olive oil 1 Tbsp. lemon juice to taste, sea salt and freshly ground pepper Place lamb chops in flat dish. To make marinade: Combine five-spice powder, honey, soy and wine, and ...
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