Sticky thai glazed lamb loin chops

Sticky thai glazed lamb loin chops



    Serves: 
    4
    Preparation Time: 
    15 mins
    Cooking Time: 
    30 mins
    Ingredients: 
    • 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
    Method: 
    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.

    Tips:

    • 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.