Lamb chops in dofu ru with adzuki and butter bean mash
Instructions:
- For the garlic mushrooms:
- 31⁄2 oz Cabernet Sauvignon wine;
- 1 garlic clove, finely chopped;
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar;
- 9 oz mixed oyster mushrooms;
- For the bean mash:
- 2 tablespoons groundnut oil;
- 235 g tin adzuki red beens, drained;
- 235 g tin butter beans, drained;
- 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar;
- 3 tablespoons light soy sauce;
- 1 teaspoon dried chilli flakes;
- dash of toasted sesame oil;
- ground white pepper;
- 1 handful of fresh coriander, leaves and stalks, finely chopped.
- Rub a cube of dofu ru on each chop and then rub in the garlic. Place the chops on a plate, cover with clingfilm and leave in the fridge to marinate for as long as possible – overnight is ideal, but 20 minutes is okay if you are short of time.
- When ready to cook, season the chops with salt and pepper. Heat a wok or pan over a high heat and add the groundnut oil. Add the lamb chops and cook until browned on one side, then turn them over and cook to brown the other side.
- Reduce the heat to medium, pour in the soy sauce and sugar mixture and let the sauce reduce. If you like your lamb quite rare, you can remove it from the pan once the sauce has reduced to a slightly sticky consistency - 1-2 minutes. If you like your lamb well done, transfer the chops to a baking tray and finish off in the oven at 400 F for 6-8 minutes, depending on the size of the chops.
- For the garlic mushrooms, pour the wine into the wok or pan, add the garlic and vinegar and stir-fry for 1 minute to reduce the sauce. Add the oyster mushrooms and cook for 1 minute until slightly softened. Remove from the heat and put to one side.
- To make the bean mash, heat a pan and add the groundnut oil, then add the red beans and butter beans and mix well, breaking up the beans lightly with the back of a wooden spoon. Add the vinegar, soy sauce, chilli flakes, sesame oil and pepper and mix well. Lastly, add the chopped coriander and mix well.
- To serve, spoon a serving of bean mash onto each plate, place three lamb chops on the mash, with a large spoonful of the garlic mushrooms and drizzle the sauce over the dish.