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.