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Thai-Glazed Lamb Loin Chops With Sweetcorn Slaw

Thai-Glazed Lamb Loin Chops With Sweetcorn Slaw

Thai food has long been a top choice for take away in Australia, however it’s not that difficult to serve your family delicious and healthy Thai meals from your own kitchen.

You won’t need a huge budget and several hours to try this recipe.

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

Sweetcorn slaw

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find more delicious Thai and lamb recipes to try at home:

Written by The Carousel

The Carousel is a health and wellness site.


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