Thai-Glazed Lamb Loin Chops With Sweetcorn Slaw
Recipe: #22876
February 15, 2016
Categories: Lamb/Mutton, Cabbage, Corn, Australian, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"A recipe from our local butcher with an alternative recipe thrown in."
Original is 4 servings
Ingredients
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- FOR SWEETCORN SLAW
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Nutritional
- Serving Size: 1 (445.3 g)
- Calories 608.5
- Total Fat - 23.8 g
- Saturated Fat - 8.1 g
- Cholesterol - 182.4 mg
- Sodium - 1130 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 4.1 g
- Sugars - 15.5 g
- Protein - 69.6 g
- Calcium - 79 mg
- Iron - 2.8 mg
- Vitamin C - 20.9 mg
- Thiamin - 1.7 mg
Step by Step Method
Step 1
Place the lamb loin chops in a single layer on a plate or tray.
Step 2
Combine the palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat both sides of the lamb chops with the glaze.
Step 3
Preheat a BBQ or chargrill pan and cook the corn for around 15 minutes, occasionally turning until grill marks appear.
Step 4
Allow to cool slightly before cutting the kernels off the cob.
Step 5
Place in a large bowl with the cabbage, cucumber, mint and lime juice and season with salt and pepper and toss to combine.
Step 6
Cook the lamb chops on a BBQ or in a chargrill pan for 5 to 6 minutes each side, then turn and cook the edges until crispy.
Step 7
Rest the lamb for 5 minutes, then sprinkle with salt flakes to taste.
Step 8
Serve the lamb with slaw and lime wedges on the side.
SWITCH TO MAKE - Smoky honey mustard lamb chops - Make a glaze of 2 tablespoon Dijon mustard, 2 tablespoon honey and 1 teaspoon smoked paprika and swap the mint for red capsicum in the slaw
Tips
No special items needed.
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