Five-Spice Lamb Shoulder Chops and Ruby Red Grapefruit-Fennel Salad

Serving Size: Makes 4 Servings
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

8 lamb shoulder chops, trimmed
1 teaspoon five-spice powder
1 tablespoon honey
1 tablespoon low-sodium soy sauce
2 tablespoons red wine
1 loaf sourdough bread

Instructions

Place the lamb chops in a flat dish. Combine the five-spice powder, honey, soy, and wine. Mix well. Pour over the chops, turning chops so they are fully coated in mixture. Cover and marinate 20 minutes or overnight.

Heat a barbecue to medium and grill the chops, turning occasionally, for 8-10 minutes or until cooked as desired.

Salad Ingredients

1 ruby red grapefruit, segmented and pith removed
1 small bulb fennel, white part only, finely sliced
1/2 bunch cilantro, chopped
1 bunch watercress
1 tablespoon olive oil
1 tablespoon lemon juice
Sea salt and freshly ground pepper to taste

To make the salad, combine the grapefruit, fennel, cilantro and watercress in a bowl. Whisk together the oil and juice, season with salt and pepper to taste, and toss through the salad.

Serve with a slice of sourdough bread.