Lemongrass & Lime Lamb Chops With A Spicy Mango Salsa

Let's Cook

1. Step 1.

   Place the black pepper and garlic cloves in a mini food processor and blend into a rough paste. Transfer the paste to a large mixing bowl.

2. Step 2.

   Bash the fat ends of the lemongrass stalks a couple of times with a heavy spoon to release their flavor, then add them to the bowl with the pepper-garlic paste. Add the oyster sauce, soy sauce, and vegetable oil. Squeeze the juice from the lime halves into the bowl, then mix until well combined. Reserve the squeezed lime halves for roasting.

3. Step 3.

   Add the lamb chops to the bowl and toss until they are well coated in the marinade. Cover the bowl and let marinate at room temperature for 30 minutes, or refrigerate overnight if time allows.

4. Step 4.

   While the lamb marinates, gently mix the diced mango, finely chopped red chilli, chopped coriander leaves, and lime juice together in a separate bowl until well combined. Set the salsa aside.

5. Step 5.

   Preheat the oven to 200°C/400°F/Gas 6. Place the marinated lamb chops and the reserved lime halves in a shallow roasting tray, pouring any remaining marinade over the top. Roast for 12–15 minutes, until the chops are browned on the outside but still pink in the middle.

6. Step 6.

   Serve the lamb chops with a spoonful of the cooking juices poured over, a scattering of sliced red chilli and coriander leaves, and a generous dollop of the mango salsa.