Sticky-Glazed Lamb Loin Chops

Lamb

• 8 lamb loin chops

Marinade

• 3 tbsp hoisin sauce
• 2 tbsp runny honey
• 2 tbsp light soy sauce
• 1½ tbsp dry sherry
• ½ tsp chinese five-spice powder

Salad

• 350 g green beans, trimmed
• 4-6 small radishes, finely sliced or quartered
• 1 red capsicum, finely sliced
• 2 spring onions, trimmed and finely sliced
• 1 handful flat-leaf parsley leaves, roughly chopped
• 1 small bunch of chives, snipped

Dressing

• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 4 tbsp olive oil

Lamb

1. Place the marinade ingredients in a bowl and stir to combine.
2. Brush lamb chops with marinade and set aside.
   Preheat the barbecue plate until medium-hot.

Salad

1. Steam the green beans until tender.
2. Set aside to cool before placing in a large bowl.
3. Add all the remaining ingredients.

Dressing

1. Place all the ingredients in a screw-top jar, season with salt and freshly ground black pepper and shake well.

To serve

1. Place a piece of baking paper or silicone baking sheet on the barbecue (this helps prevent the marinade from just burning). Place on the lamb chops and barbecue for 10-12 minutes, turning once.
2. Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.

Recipe from recipes.co.nz