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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.
Serves
4
Cooking Time
30 mins
Cuisine
International
Ingredients
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
Instructions
In a large bowl, mix all the marinating ingredients together with the lamb chops.
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.
Meanwhile, combine the ingredients for the pineapple chutney in a medium sized pot.
Simmer for ½ hour until sauce thickens. Set aside.
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.
Put lamb chops on plate and add the pineapple chutney on top. Serve and enjoy!