Thai-glazed lamb loin chops with sweetcorn slaw copy
Indulge in juicy Tassie lamb chops coated in a mouthwatering Thai glaze, grilled to smoky, charred perfection. Paired with a sweet and crunchy corn slaw, this dish is an explosion of flavours and textures that will blow your mind. Perfect for your next BBQ or dinner, this recipe from Australian Lamb is guaranteed to impress!
Recipe
Ingredients
- 8 lamb loin chops, trimmed
- 2 tbsp palm sugar (or brown sugar), finely chopped
- 2 tbsp fish sauce
- 2 tbsp tamarind puree
Sweetcorn slaw:
- 2 corn cobs, husks removed
- ¼ red cabbage, thinly sliced
- 1 cucumber, halved lengthways and sliced on the diagonal
- ½ cup mint leavesJuice of 1 lime, plus wedges to serve
Method
- Place lamb loin chops on a plate or tray in a single layer. Combine palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat the lamb chops on both sides with the glaze.
- Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear. Allow to cool slightly and cut kernels off the cob. Place in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
- Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy. Rest for 5-10 minutes. Sprinkle with a few flakes of salt to serve.
- Serve lamb with slaw and lime wedges.
Tips:
- Try with lamb leg chops or forequarter chops.
- Slice cabbage on a mandolin or use a very sharp knife.
- Lamb can be marinated the day before and stored in the fridge.