INGREDIENTS:
Lamb (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)
- 1/3 cup parsley (chopped)
- 2 Tbsp chives (chopped)
Dressing:
- juice of 1 lemon
- 1 tsp Dijon mustard
- 4 Tbsp olive oil
To marinade lamb:
- 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.
To make salad:
- Steam the green beans until tender.
- Set aside to cool before placing in a large bowl.
- Add all the remaining ingredients.
To make dressing:
- Place all the ingredients in a screw top jar, season with salt and freshly ground black pepper and shake well.
To serve:
- Place a piece of baking paper or silicone baking sheet 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.
Recipe from our friends at recipes.co.nz