8 lamb cutlets (or 4 large loin chops)
1 red capsicum, cut into rough 3cm squares
150g canned bamboo shoots, drained and rinsed
8 spring onions, white and light green parts cut into 5cm batons (save the greens for another dish)
2 bunches of broccolini
Small handful of coriander leaves
Cooked quinoa or rice, to serve
125ml black bean sauce
1 Tbsp hot chilli sauce
½ tsp sesame oil
1 tbsp peanut or vegetable oil
2 tsp shaoxing wine
3cm piece of ginger, finely grated
2 garlic cloves, crushed
Preheat the oven to 200°C. Line a large baking tray with foil and baking paper (this will make washing up so much easier).
Combine the marinade ingredients in a small saucepan, bring to the boil and cook for 2 minutes until a thick glaze forms. Pour half of the marinade into a shallow bowl and set aside to cool to room temperature. Leave the remainder in the pan for later.
Place the cutlets in the bowl of marinade and set aside to marinate at room temperature for 15 minutes.
Use your hands to wipe a little of the excess marinade off the cutlets. Place a large frying pan over medium–high heat and seal the cutlets for 1 minute on each side. Now arrange the lamb evenly on the prepared tray. Add the capsicum, bamboo shoots, spring onion and broccolini in a single layer around the lamb. Using a pastry brush, lightly brush a little of the marinade reserved in the bowl over the vegetables. Roast for 12–15 minutes, turning halfway.
Reheat the marinade reserved in the pan. Remove the lamb and vegetables from the oven and brush the remaining marinade over the lamb. Set aside to rest for 5 minutes.
Arrange the lamb and vegetables on a platter. Scatter over the coriander leaves and serve with quinoa or rice.