Ingredients

• 6-8 red chillies
• chopped
• 2 tbsp water
• 150g/5½oz caster sugar
• 2 tbsp mirin
• 1 lime
• juice only
• 1 lamb belly
• trimmed of excess fat
• 2 limes
• juice only
• 3 garlic cloves
• crushed
• 1 tbsp ginger
• finely grated
• 2 tbsp palm sugar
• 4 tbsp nuoc nam (Vietnamese fish sauce)
• 1 red chilli
• finely chopped
• 1 red chilli
• sliced
• 115g/4oz mizuna leaves
• 1 large bunch mint
• leaves picked
• ½ coconut
• shell removed
• flesh shredded
• ½ cucumber
• halved lengthways
• sliced thinly on the diagonal
• 12 lamb chops
• fully trimmed

Directions

• For the jam
• heat the chopped chillies
• water
• sugar
• mirin and lime juice in a saucepan until boiling.
• Cook
• stirring continuously
• for 6-8 minutes then remove the pan from the heat and set aside to cool - the jam will thicken as it cools.
• For the salad
• preheat the grill to medium high. Place the lamb belly onto a heavy grill tray and place under the grill for 7-8 minutes
• turning half way through
• then remove from the grill and rest for five minutes.
• Place the lime juice
• garlic
• ginger
• palm sugar
• fish sauce and the chopped red chillies into a pestle and mortar or food processor and blend until combined.
• Place the sliced chilli
• mizuna
• mint leaves
• coconut and cucumber into a bowl and gently mix to combine.
• Slice the lamb belly into fine strips then mix into the salad. Add the dressing to the salad and mix once more.
• To cook the chops
• heat a griddle pan until very hot. Brush the chops with a little oil then season with salt and freshly ground black pepper.
• Place the chops on the griddle and cook on each side for 2-3 minutes until cooked but still pink then remove and rest for two minutes on a warm plate.
• Place three lamb chops onto each serving plate
• spoon the chilli jam alongside and pile the salad beside the lamb chops.