Sticky-Glazed Lamb Loin Chops

40 mins
Serves: 4


  • 8 Quality Mark lamb loin chops
  • 3 tablespoons hoisin sauce
  • 2 tablespoons runny honey
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons dry sherry
  • 1/2 teaspoon Chinese five spice powder
  • 350g 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 chives, snipped
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 4 tablespoons olive oil



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


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


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

To serve

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.

Drizzle dressing over the salad and toss to combine. Place in a salad bowl and serve with the lamb chops.

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