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.
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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!
