Sticky-Glazed Lamb Loin Chops

Sticky-Glazed Lamb Loin Chops

40 min

Serves 4




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


  • 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


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



  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.


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


  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

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