Sticky-Glazed-Lamb-Loin-Chops

Sticky-glazed coastal lamb loin chops

  • Serves 2 - 4
  • Prep time: 30 mins | Cooking time: 12 - 15 mins

Coastal Lamb, guaranteed to be the best kiwi lamb you will taste, sold exclusively at New World. Serve this with a delicious marinade and fresh side salad.

Ingredients

  • 8 Coastal Lamb loin chops

  • Marinade

  • 3 tablespoons hoisin sauce

  • 2 tablespoons runny honey

  • 2 tablespoons light soy sauce

  • 1 1⁄2 tablespoons dry sherry

  • 1⁄2 teaspoon Chinese five spice powder

  • 350g green beans, trimmed

  • 4-6 small radishes, finely sliced or quartered

  • 1 red capsicum, finely sliced

  • 2 spring onions, trimmed and finely sliced

  • 1 handful flat leaf parsley leaves, roughly chopped

  • small bunch chives, snipped

  • 1 tablespoon lemon juice

  • 1 teaspoon Dijon mustard

  • 4 tablespoons olive oil

Method

  1. Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold mixture in place, if necessary.

  2. Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side.

  3. Remove hot tray from the oven and place in the lamb fat-side-up. Return to the oven and cook for 12-15 minutes for pink lamb. Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

  1. Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce.

  2. Add lemon juice to taste and season.