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.
- 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
Cut the pumpkin into 1 cm wide wedges.
Put the lamb chops in a bowl, lightly sprinkle with salt, pepper and cumin, then sprinkle with potato starch and coat.
Add all the remaining ingredients except the pumpkin, mix well, and leave at room temperature for 20-30 minutes.
Arrange the pumpkins on a steamer with cooking paper, put 3 on top with the sauce, and steam for about 10 minutes.
Serve the pumpkin and lamb chops in a bowl.
Wine name: Marianne Rouge
Producer: Domaine Alain Brumont
Importer: Mikuni Wine