Thai Glazed Australian Lamb Loin Chops & Slaw
This chops brings perfectly cooked lamb together with bold, balanced seasoning for big flavor in every bite. Pair it with a crisp salad or warm bread for a comforting, well-rounded meal.
| Serving Size | 4 |
|---|---|
| Prep Time | 5 mins. |
| Cook Time | 30 mins. |
Ingredients
- 8 Australian lamb loin chops
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind puree
- 2 ears of corn, husks removed
- 1/4 head red cabbage, thinly sliced
- 1 cucumber, halved lengthways and sliced on the diagonal
- 1/2 cup mint leaves
- 1 lime juiced, plus wedges to serve
Preparation
- Place lamb loin chops on a plate or tray in a single layer.
- Combine brown sugar, fish sauce and tamarind in a bowl to make the glaze. Use a pastry brush to coat the lamb chops on both sides with the glaze.
- Heat grill to medium or preheat a grill pan over medium heat. Once hot, cook corn for about 15 minutes, turning occasionally, until grill marks appear.
- Allow corn to cool slightly and cut kernels off the cob.
- Place corn kernels in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
- Cook lamb chops on the grill or grill pan for 5-6 minutes per side.
- Rest for 5-10 minutes. Sprinkle with salt.
- Serve lamb with slaw and lime wedges.
Thai Glazed Australian Lamb Loin Chops & Slaw
This chops brings perfectly cooked lamb together with bold, balanced seasoning for big flavor in every bite. Pair it with a crisp salad or warm bread for a comforting, well-rounded meal.
4
Prep: 5 mins.
Cook: 30 mins.
Preparation
- Place lamb loin chops on a plate or tray in a single layer.
- Combine brown sugar, fish sauce and tamarind in a bowl to make the glaze. Use a pastry brush to coat the lamb chops on both sides with the glaze.
- Heat grill to medium or preheat a grill pan over medium heat. Once hot, cook corn for about 15 minutes, turning occasionally, until grill marks appear.
- Allow corn to cool slightly and cut kernels off the cob.
- Place corn kernels in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
- Cook lamb chops on the grill or grill pan for 5-6 minutes per side.
- Rest for 5-10 minutes. Sprinkle with salt.
- Serve lamb with slaw and lime wedges.
Ingredients
- 8 Australian lamb loin chops
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind puree
- 2 ears of corn, husks removed
- 1/4 head red cabbage, thinly sliced
- 1 cucumber, halved lengthways and sliced on the diagonal
- 1/2 cup mint leaves
- 1 lime juiced, plus wedges to serve
