Preparation: 15 minutes – Cooking: 30 minutes – Serves: 4
- 8 lamb loin chops, trimmed
- 2 tbsp. palm sugar (or brown sugar), finely chopped
- 2 tbsp. fish sauce
- 2 tbsp. tamarind puree
- 2 corn cobs, husks removed
- 1/4 red cabbage, thinly sliced
- 1 cucumber, halved lengthways and sliced on the diagonal
- 1/2 cup mint leaves
- Juice of 1 lime, plus wedges to serve
- 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 the barbecue 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.
If you’d like to try a different cut of lamb, replace the lamb loin chops with cutlets or forequarter chops. If time permits marinate the chops the day before for a more intense flavour.
The Carousel would like to thank the Beef and Lamb Association for this recipe.
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