Hoisin-glazed lamb chops with charred greens

Whisk all the ingredients in a large bowl. Add the lamb, turning until well-coated in the marinade. Cover and leave to marinate at room temperature for 30-60 minutes (The longer the better.)

Preheat the oven to 180°C.

Preheat a large frypan to a medium heat. Working in batches, brown the marinated lamb chops until nicely charred on both sides. Place the chops in a roasting dish, drizzle over any remaining marinade and bake in the oven for 10-15 minutes.

While the lamb cooks, place the rice in a pot, cover with 2 cups of water and add the sliced ginger. Cover, bring to a boil and then reduce to a simmer for 15 minutes. Remove the lid, fluff the rice with a fork, remove the ginger if you like and set aside.

Heat 2 tablespoons of olive oil in a large frypan on a medium-high heat. Add the spring onions and cook until charred and tender. Remove and set aside. Don’t be afraid to get a little colour on them, colour is flavour!

Add the halved bok choy to the frypan, cut side down, and cook until slightly charred. Add ¼ cup of water to the pan, cover with a lid and steam for 1-2 minutes.

Serve the lamb chops on a bed of fluffy, fragrant rice, with the charred greens on the side and a garnish of sesame seeds.