• 6 scallions
• 2 tbsp (25 ml) sesame seeds
• 1/4 cup (175 ml) reduced-salt soy sauce
• 2 tbsp (25 ml) cider vinegar
• 2 tbsp (25 ml) clear honey
• 1 small garlic clove, finely chopped
• 3/4 tsp (4 ml) ground ginger
• 8 bone-in lamb loin chops, trimmed
• 1/2 lb (250 g) Chinese vermicelli
• 4 carrots
• 1 red pepper
• 1/2 of 1 can (398 ml) whole baby corn, drained
• 1-1/2 tsp (7 ml) cornstarch

1. Cut 2 scallions into thin slices and rest into 1-1/2-in. (4-cm) pieces. Toast sesame seeds in non-stick frying pan, 3 minutes. Remove from heat. Stir in soy sauce, vinegar, honey, garlic, ginger and sliced scallions.

2. Roll narrow end of chops into medallions and secure with toothpicks. Place in baking dish and pour in soy sauce mixture. Cover and refrigerate 1 hour.

3. Cook noodles according to package directions. Drain. Cut carrots and pepper into matchsticks and blanch in enough water to cover, 3 minutes. Add remaining scallions and corn. Blanch until vegetables are crisp-tender, about 2 minutes. Drain and toss with noodles.

4. Preheat broiler. Remove chops from marinade; pour marinade into small pot. Broil chops 5 in. (12 cm) from heat until done to taste, 4 minutes per side for medium. Transfer to platter, remove toothpicks and keep warm. Bring marinade to boil. Cook, stirring, 2 minutes. Dissolve cornstarch in 1/3 cup (75 ml) water and whisk into marinade. Boil over medium-high heat, whisking, until sauce thickens, 2 minutes. Toss half of sauce with noodles, drizzle remain­der over chops and serve.

Serves 4

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