About the Dish
For the sweet addition of lamb chops and pumpkin with Chinese-style sweet and spicy seasoning, a fruity red wine with complexity and depth is the best choice.
Ingredients
- 4 Lamb chops
- 1/4 Pumpkin
- 15g Tofu (coarsely chopped)
- 1tbsp Oyster sauce
- 1tsp Honey
- 1tsp Dashi soy sauce
- 1tbsp Sesame oil
- 1tsp Ginger (chopped)
- 1tsp Garlic (chopped)
- 1tsp Potato starch
- Salt, black pepper, cumin as appropriate
Directions
-
1
Cut the pumpkin into 1 cm wide wedges.
-
2
Put the lamb chops in a bowl, lightly sprinkle with salt, pepper and cumin, then sprinkle with potato starch and coat.
-
3
Add all the remaining ingredients except the pumpkin, mix well, and leave at room temperature for 20-30 minutes.
-
4
Arrange the pumpkins on a steamer with cooking paper, put 3 on top with the sauce, and steam for about 10 minutes.
-
5
Serve the pumpkin and lamb chops in a bowl.
Chef's Notes
Recommended wine
Wine name: Marianne Rouge
Producer: Domaine Alain Brumont
Importer: Mikuni Wine
