- 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
- 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.