Sticky-Glazed
Lamb Loin Chops
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Sticky-Glazed
Lamb Loin Chops

with an Asian Twist

Serves
4
Prep Time:
30m
Cook Time:
10m
Difficulty:
Easy
These deliciously simple lamb chops are given an Asian twist with a marinade of Chinese 5 spice, honey and hoisin sauce.

Ingredients

Lamb

8 Quality Mark lamb loin chops

Marinade

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

Salad

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

Dressing

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

Method

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

  2. Preheat the barbecue plate 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 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

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