Ingredients
- 8 (1 kilogram) lamb loin chops (trimmed)
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons fish sauce
- 2 tablespoons tamarind puree
- FOR SWEETCORN SLAW
- 2 corn cobs (husks removed)
- 1/4 pound red cabbage, thinly sliced (1/4 cabbage)
- 1 cucumber (halved lengthways and diagonally sliced)
- 1/2 cup mint leaves
- 1 lime (juice of)
- 1 lime (cut into wedges for serving)
How to Make
-
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
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.