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.

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Lamb Loin Chops

What's the filet mignon of New Zealand? Lamb chops! These succulent lamb loin chops are perfect for the barbecue. Tender and juicy, with the rich flavour of our country's farmlands, you can't go wrong with this on your plate. You'll enjoy every mouthful of these tender morsels, whether you're preparing them hot off the grill or roasted in your oven! Country of Origin, New Zealand.

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