Sticky barbecue forequarter chops

Sticky barbecue forequarter chops

Everyone will be asking for more or these deliciously sticky lamb chops!

Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 lamb forequarter chops, trimmed
  • ½ cup hoisin sauce, plus extra for greens
  • 1 tbsp brown sugar
  • 1 tsp sesame oil, plus extra for greens and mushrooms
  • 250 g mixed Asian mushrooms
  • 1 clove garlic, crushed
  • 2 bunches choy sum, chopped into 8cm lengths
  • steamed brown rice, to serve


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.
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.
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.
Serve lamb with choy sum, mushrooms and steamed brown rice.


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Sticky barbecue forequarter chops

Sticky barbecue forequarter chops
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