Yield: 4 servings.
Australian lamb shoulder chops, trimmed
1 tsp. five-spice powder
1 Tbsp. honey, softened
1 Tbsp. soy sauce
2 Tbsp. red wine
1 ruby grapefruit, segmented and pith removed
1 small bulb fennel, white part only, finely sliced
1/2 bunch cilantro, chopped
1 bunch watercress
1 Tbsp. olive oil
1 Tbsp. lemon juice
to taste, sea salt and freshly ground pepper
Place lamb chops in flat dish.
To make marinade: Combine five-spice powder, honey, soy and wine, and mix well. Pour over the chops, turning so they are fully coated in mixture. Cover and marinate 20 minutes or overnight.
For salad: Combine grapefruit, fennel, cilantro and watercress in a bowl. Whisk together oil and juice, season with salt and pepper to taste, and toss through the salad.
Heat grill to medium and brown chops, turning occasionally, for 8 to 10 minutes, or until cooked as desired. Serve with salad.