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
½ tbsp sherry
½ 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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