Ginger and Soy Lamb Chops

Name: Ginger and Soy Lamb Chops
Prep time: 15 min
Total time: 10 min
Ingredients: 2 tbsp Amoy Dark Soy Sauce; 1 tbsp Heinz 57 Mustard; 1/2 tsp ginger puree/paste; 1/2 tbsp runny honey; 4 small lamb cutlets; 1 tbsp sunflower oil; 200g sugar snap peas; cut into three; 100g bag baby leaf spinach; Cooked herby new potatoes; to serve

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Ingredients

2 tbsp Amoy Dark Soy Sauce
1 tbsp Heinz 57 Mustard
1/2 tsp ginger puree/paste
1/2 tbsp runny honey
4 small lamb cutlets
1 tbsp sunflower oil
200g sugar snap peas, cut into three
100g bag baby leaf spinach
Cooked herby new potatoes, to serve

Instructions

Mix the Amoy Dark Soy Sauce, Heinz 57 Mustard, ginger and honey together and pour half over the lamb cutlets and marinate for 10 minutes and put the other half to one side.
Heat a large frying pan, add half the oil with the cutlets (without the marinade) and cook for 3 – 6 minutes, turning often, until cooked to your liking.
Add in the marinade from the cutlets and bubble to glaze the lamb. Remove and keep warm.
Add the remaining oil and stir fry the sugar snap peas for 30 seconds before adding the spinach and the remaining marinade and heat until bubbling before serving immediately with the cutlets and potatoes.