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sticky glazed lamb loin chops served on a white plate with rosemary as garnish

Sticky-glazed Lamb Loin Chops

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:

  1. Place the marinade ingredients in a bowl and stir to combine.
  2. Brush lamb chops with marinade and set aside.
  3. Preheat the barbecue plate until medium-hot.

To make salad:

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

To make dressing:

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

To serve:

  1. 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.
  2. 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