BBQ Teriyaki Lamb Chop

Juicy, gloden brown, and bursting with flavour, these lamb chops make the perfect lunch or dinner – perfectly paired with rice, noodles or a salad.
BBQ Teriyaki Lamb Chop
Cooking Time
30 mins


  • 15 pcs. lamb chop
  • ¼ cup (60ml) light soya sauce
  • 2 tbsp. oyster sauce
  • 2 cloves garlic, minced
  • 1 tbsp. shallots, minced (or 2 whole shallots)
  • 1cm ginger, minced
  • 2 tbsp. lemon juice
  • ¼ cup (60ml) sherry or red wine vinegar
  • ½ tsp. cayenne pepper
  • 4 tbsp. brown sugar
  • 1 tbsp. sesame oil
  • 4 tbsp. toasted sesame seeds
  • ½ bunch scallion, sliced thinly

For the Pineapple Chutney:

  • 1 whole ripe pineapple, cut into cubes
  • 1 cup (240ml) water
  • 1 cup (200g) castor sugar
  • 1 cm ginger, minced
  • ½ tsp. turmeric
  • 1 red chilli, chopped
  • ¼ cup (60ml) cider vinegar
  • 1 tsp. mixed spice


  1. In a large bowl, mix all the marinating ingredients together with the lamb chops.
  2. Marinate lamb chops covered in plastic wrap for a few hours in the fridge. The longer the marination, the tastier the lamb chops will be.
  3. Meanwhile, combine the ingredients for the pineapple chutney in a medium sized pot.
  4. Simmer for ½ hour until sauce thickens. Set aside.
  5. Grill the lamb chops by searing them for 2 minutes on each side, and then another 3 1/2 minutes on each side for medium.
  6. Put lamb chops on plate and add the pineapple chutney on top. Serve and enjoy!

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