Cantonese Sweet Scorched Lamb Chops - cooking recipe

Ingredients

8 -12 trimmed lamb chops
3 tablespoons hoisin sauce
1 chinese broccoli
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon rice wine or 1 tablespoon dry sherry
1/2 tablespoon five-spice powder
1/2 tablespoon salt
1 teaspoon sesame oil

Preparation

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