Preparation

In a bowl, mix the oyster sauce, fish sauce, honey, lemongrass, chives, garlic and olive oil.
Mix well.

Add the lamb chops and stir to coat with the marinade.

Cover and refrigerate for at least 2 hours or overnight.

Preheat a barbecue plate.

Remove the chops from the marinade and cook for 2-3 minutes on each side to be rare.

Place on a platter and cover with chives oil and pepper.

Combine the herbal salad ingredients in a large bowl.

Serve the lamb with salad.

Ingredients

  • 2 tablespoons of oyster sauce
  • 2 tablespoons of fish sauce
  • 1 tablespoon of honey
  • 1 stem of lemon grass, only white, chopped
  • 6 spring onions, only white parts, chopped
  • 1 crushed garlic clove
  • 60 ml (¼ cup) of olive oil
  • 1 kg of lamb chops
  • 1 tablespoon chives oil
  • 1 red birdseye pepper, sliced
  • Herb salad
  • handful of arugula
  • small mint leaves
  • small handful of coriander leaves
  • extra virgin olive oil
  • pinch of salt and pepper