Sticky-Glazed Lamb Chops
SERVES 4 | 30 MINS PREP | 10 MINS COOK TME
INGREDIENTS
8 lamb loin chops
Marinade
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp soy sauce
- 1/2 tbsp sherry
- 1/2 tsp Chinese five spice
Salad
- 350g green beans
- 4-6 radishes, sliced
- 1 red capsicum, finely sliced
- 2 spring onions, finely sliced
- A handful of parsley, chopped
- A bunch of chives, chopped
Dressing
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 4 tbsp olive oil
METHOD
Place the marinade ingredients in a bowl and stir to combine.
Brush lamb chops with marinade and set aside.
To make the salad, steam the green beans until tender. Set aside to cool before placing in a large bowl. Then add all the remaining ingredients.
Place all the dressing ingredients in a screw top jar, season with salt and freshly ground black pepper and shake well.
Preheat the barbecue plate until medium-hot.
Put a piece of baking paper or a silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Barbecue the lamb chops 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.
Recipe and image thanks to recipes.co.nz
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