Sticky-Glazed Grass-fed Lamb Chops Recipe
- Servings: 4
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Perfect for grilling on the barbecue or in a grill pan on the stove, these sticky-glazed grass-fed lamb chops are part of our summer menu rotation. We love to complete this dish with a salad of seasonal vegetables and fresh herbs.
Tip: Try to choose similar-sized lamb loin chops so they all cook evenly. This recipe can also be prepared using lamb leg steaks or lamb rump.
Ingredients:
For the Lamb:
- 8 New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo)
For the Marinade:
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons dry sherry
- 1/2 teaspoon Chinese five spice powder
For the Salad:
- 3/4 lb. green beans, trimmed
- 4-6 small radishes, finely sliced or quartered
- 1 red pepper, finely sliced
- 2 spring onions or scallions, trimmed and finely sliced
- 1 handful flat leaf parsley leaves, roughly chopped
- Small bunch chives, snipped
For the Dressing:
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 4 tablespoons olive oil
- Salt and pepper, to taste
Directions:
For the Lamb:
- 1. Place the marinade ingredients in a bowl and stir to combine. Brush lamb chops with marinade and set aside while you prepare the salad.
- 2. Preheat a grill until medium-hot. If you don’t have a grill, heat a grill pan or cast-iron skillet over medium heat.
For the Salad:
- 3. Steam the green beans until tender. Set aside to cool before placing in a large bowl. Add all the remaining ingredients.
For the Dressing:
- 4. Place all the ingredients in a screw top jar, season with salt and pepper. Put the lid on and shake well.
To Cook and Serve:
- 5. Place the lamb chops on the grill or grill pan and cook for 10-12 minutes, turning once.
- 6. Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.