Chump chops work well with the sweet-and-sour taste of the fruit
4 lamb chump chops (about 800g total)
2 tsp chilli or garlic oil 4 stems rhubarb, cut into 6cm lengths 3 tbsp caster sugar 75ml cider vinegar or white wine vinegar 25g fresh ginger, skinned, in fine shreds 8 cardamoms, crushed slightly 1 crumbled stock cube
Step 1) Pat-dry the lamb with kitchen paper and rub all over with oil. Set aside.
Step 2) Put the rhubarb, sugar, vinegar, ginger and cardamoms with 60ml water into a large shallow pan. Bring to a high heat, add the stock and lower the heat to medium; cover and cook for 4 minutes.
Step 3) Heat a griddle pan or non-stick frying pan until very hot; sizzle the chops over a medium heat for 3 minutes a side. Turn off the heat, spoon over 4-5 tbsp of the rhubarb liquid and leave chops to sizzle and glaze for 1 minute. Serve each on a plate with the rhubarb and trickles of the liquid.
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