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
Place the marinade ingredients in a bowl and stir to combine. Brush lamb chops with marinade and set aside.
Preheat the barbecue plate until medium-hot.
Steam the green beans until tender. Set aside to cool before placing in a large bowl. Add all the remaining ingredients.
Prepare Dressing. Place all the ingredients in a screw-top jar, season with salt and freshly ground black pepper and shake well.
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.
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