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Sticky BBQ Lamb Forequarter Chops

Turn simple into simply delicious wink




Category: Lamb
Seasons:  All
Cuisine Type Asian


For 4 Person(s)


1 kg Lamb Forequater Chops
0.5 cup Hoisin Sause, plus extra for greens
1 tbsp Brown Sugar
1 tsp Sesame Oil, plus extra for green & mushrooms
250 g Asian Mushrooms
1 clove garlic
2 bunches Choy Sum chopped into 8cm lengths
Steamed Rice to serve

Sticky BBQ Lamb Forequarter Chops Directions

  1. Pat chops dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.
  2. Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes.
  3. Wash choy sum and toss in a hot frying pan or wok for 30 seconds or until just wilted. Remove and drizzle with a little sesame oil. Add mushrooms and garlic to the frying pan and toss for 1 minute.
  4. Serve lamb with choy sum, mushrooms and steamed brown or white rice.

Nutrition facts

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