• TO DRINK: The baked-fruit character of De Waal Pinotage Top of the Hill 2006, made from old vines, is plummy, subtle and a perfect match for this dish

    Sticky Asian lamb chops

    Serves: 4
    Cooking Time: 1 hour


    • 2 red chillies, seeded and finely chopped
    • 45ml (3 tbsp) light soy sauce
    • 5ml (1 tsp) rice vinegar
    • 20ml (4 tsp) brown sugar
    • handful fresh coriander
    • 10ml (2 tsp) sesame oil
    • 1,2kg lamb chops
    • 2 spring onions, sliced
    • 20ml (4 tsp) fresh ginger, chopped
    • 30ml (2 tbsp) oil, to serve



    Preheat the oven to 180°C.


    Combine the chillies, soy sauce, vinegar, sugar, coriander and sesame oil in a bowl and mix well. Place the chops in a baking dish and rub all over with this mixture.


    Cover the chops with foil and roast until brown and cooked, about 40 minutes.


    Remove the foil and continue to roast until golden, about a further 10 minutes.


    Combine the onion, ginger and oil, pour over the chops and serve.