PREP: 10 mins (plus 30 mins marinating time)
COOK: 10 mins
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In a large shallow dish mix the soy sauce, mirin, sake, sugar and ginger. Add the lamb chops, mix well, cover and leave to marinate for 30 mins.
Pre-heat the grill to moderate. Remove the chops from the marinade and place on a baking tray. Transfer the marinade to a small saucepan.
Brush the chops with honey and allow to caramelise under the grill for 10 mins, turning halfway through.
Heat the marinade until hot, remove from the heat and add the chives. Use as a side sauce for your lamb chops.
Serve with udon noodles fried in a wok with a little toasted sesame oil, soy, carrot sticks and fresh spring onions.
Sprinkle the chops with toasted sesame seeds just before serving.
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