Sticky-Glazed Lamb Loin Chops

INGREDIENTS

- 8 Quality Mark lamb loin chops
- 3 tablespoons hoisin sauce
- 2 tablespoons runny honey
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dry sherry
- 1/2 teaspoon 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
- 1 small bunch chives
- snipped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 4 tablespoons olive oil

Serves : 4

Cooking time: 40 mins

METHOD

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.

Salad

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

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 recipes.co.nz

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Chicken

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Chicken

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...

The Butcher's Block

Sign up to The Butcher’s Block for weekly meat specials at the Mad Butcher, emailed straight to your inbox.