Cantonese Sweet Scorched Lamb Chops

1. 1

   Combine hoi sin, soy sauce, sugar, rice wine, five-spice powder and salt in a large bowl and add the lamb chops. Leave to marinate for 1 hour, turning once or twice.

2. 2

   Heat the grill or barbecue. Drain the chops and grill, turning once or twice. The outer meat will scorch as the sugars caramelise - which is good - but don't let it burn and remove the chops while the lamb is still pink and tender inside.

3. 3

   Meanwhile, chop the greens into 5 cm (2 inch) sections. Cook in simmering, salted water for 2 minutes, then add the leaves and cook for up to 1 minute until they soften. Remove and drain in a colander.

4. 4

   Arrange the greens on the plate, lean two or three chops against them and serve.

* Per serving · 4 servings · Values may vary.