Sticky barbecue lamb forequarter chops

Sticky barbecue lamb forequarter chops


Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 lamb forequarter chops, trimmed of excess fat
  • ½ cup hoisin sauce, plus extra for greens
  • 1 tbsp brown sugar
  • 1 tsp sesame oil, plus extra for greens
  • 2 bunches choy sum, chopped in 8cm lengths
  • 2 red capsicums, thinly sliced
  • 1 bunch broccolini, chopped into 3cm pieces
  • Steamed brown rice, to serve

Method

1.
Pat lamb 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 with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.
4.
Serve lamb with vegetables and steamed brown rice.

Essential Tips

  • You can marinate the lamb overnight if you have time for extra tenderness.
  • This dish can also be cooked on the BBQ

ACTIVITY

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Sticky barbecue lamb forequarter chops

Sticky barbecue lamb forequarter chops
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