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Sticky-Glazed Lamb Loin Chops

These deliciously simple lamb chops are given an Asian twist with a marinade of Chinese 5 spice, honey and hoisin sauce.


**8** Quality Mark lamb loin chops

**3** Tbsps hoisin sauce
**2** Tbsps runny honey
**2** Tbsps light soy sauce
**1½** Tbsps dry sherry
**½** tsp Chinese five spice powder

**350g** green beans, trimmed
**4-6** small radishes, finely sliced or quartered
**1** red capsicum, finely sliced
**2** spring onions, trimmed and finely sliced
**1** handful flat leaf parsley leaves, roughly chopped
**small bunch** chives, snipped

**1** Tbsp lemon juice
**1** tsp Dijon mustard
**4** Tbsps olive oil


1. Place the marinade ingredients in a bowl and stir to combine. Brush lamb chops with marinade and set aside.

2. Preheat the [Nomad Portable Barbecue](https://www.gasmate.co.nz/products/nomad-portable-bbq-stand) until medium-hot.

3. Steam the green beans until tender. Set aside to cool before placing in a large bowl. Add all the remaining ingredients.

4. Prepare Dressing. Place all the ingredients in a screw-top jar, season with salt and freshly ground black pepper and shake well.

5. BBQ the lamb chops. First, place a piece of baking paper or a reusable [Gasmate Hotplate Liner](https://www.gasmate.co.nz/products/hotplate-liner) on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once.

6. Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.

This recipe is courtesy of Beef+Lamb NZ, see more of their recipes at [www.recipes.co.nz](https://www.recipes.co.nz/)

Sticky Glazed Lamb Loin Chops
Gasmate Plancher 3brn Jan 2022 7

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