Sticky thai glazed lamb loin chops

Sticky thai glazed lamb loin chops

Serves: 4  |  Preparation Time: 15 mins  |  Cooking Time: 30 mins 


  • 8x Farm88 lamb loin chops, trimmed
  • 2 tbsp palm sugar, finely chopped (or brown sugar)
  • 2 tbsp fish sauce
  • 2 tbsp tamarind puree

Sweetcorn slaw:

  • 2 corn cobs, husks removed
  • ¼ red cabbage, thinly sliced
  • 1 cucumber, halved lengthways and sliced on the diagonal
  • ½ cup mint leaves
  • Juice of 1 lime, plus wedges to serve


  1. Place lamb loin chops on a plate or tray in a single layer. Combine palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat the lamb chops on both sides with the glaze.
  2. Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear. Allow to cool slightly and cut kernels off the cob. Place in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
  3. Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy. Rest for 5-10 minutes. Sprinkle with a few flakes of salt to serve.
  4. Serve lamb with slaw and lime wedges.


  • Try with lamb leg chops or forequarter chops.
  • Slice cabbage on a mandolin or use a very sharp knife.
  • Lamb can be marinated the day before and stored in the fridge.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.