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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.