Five-spice grilled lamb loin chops

Five-spice grilled lamb loin chops

Serves 4 | Preparation Time: 15 mins | Cooking Time: 5 mins 


  • 8x Farm88 lamb loin chops
  • 1 tsp Chinese five spice

  • 3 cups (225g) thinly sliced Chinese cabbage
  • 3 cups (225g) thinly sliced red cabbage
  • 3 green onions, thinly sliced
  • 1 red capsicum, julienned
  • 100g snow peas, trimmed and julienned
  • ¼ cup mayonnaise
  • 2 tbsp sweet chilli sauce
  • 1 tbsp lime juice and extra wedges, to serve
  • 1 cup loosely packed coriander leaves


  1. Pre-heat barbecue or char-grill pan to medium-high. Spray lightly with oil. Rub spice over chops.
  2. Coleslaw: Combine cabbage, shallots, capsicum and snow peas in a large bowl. In a smaller bowl, stir together mayonnaise, sweet chilli sauce and lime juice. Add chilli mayonnaise to coleslaw and toss to lightly coat. Transfer to a serving bowl and sprinkle with coriander leaves.
  3. Cook chops for 2-3 minutes, in batches, if required, until moisture appears on one side. Turn and cook for a further 3 minutes or until cooked to your liking. Remove to warm plate; season and rest for a few minutes. Serve with the coleslaw and lime wedges.


  • For cuts like cutlets and chops, it is important to use a very hot pre-heated surface, as meat will lose moisture the longer it cooks. Quick cooking ensures that the meat is seared and caramelised, not stewed.
  • Don’t crowd grill plate or pan when cooking any meat. Use the whole surface and cook in batches when necessary.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.