Australia Day means lamb on the BBQ to me… and we love lamb loin chops with the little tail of fatty goodness and the mini t-bone handle to hold onto too… it’d definitely a finger licking good dish! This one we have paired up with an Asian Style flavour with the salad & dressing too. To cheat I do grab the pre-cut/mixed salad bags from the fresh produce section of your grocery store. My kids just love the crunchy Changs Noodles that you can get to to with this salad too! So get the BBQ out, get your friends together and get grilling to celebrate this amazing country we live in!
GRILLED FIVE-SPICE LOIN CHOPS AND ASIAN-STYLE SLAW
8 lamb loin chops
1 tsp Chinese five spice
3 cups (225g) thinly sliced Chinese cabbage
3 cups (225g) thinly sliced red cabbage
3 green onions, thinly sliced
1 red capsicum, julienned
100g snow peas, trimmed and julienned
¼ cup mayonnaise
2 tbsp sweet chilli sauce
1 tbsp lime juice + extra wedges, to serve
1 cup loosely packed coriander leaves
- Pre-heat barbecue or char-grill pan to medium-high. Spray lightly with oil. Rub spice over chops.
- For the coleslaw, combine cabbage, shallots, capsicum and snow peas in a large bowl. In a smaller bowl, stir together mayonnaise, sweet chilli sauce and lime juice. Add chilli mayonnaise to coleslaw and toss to lightly coat. Transfer to a serving bowl and sprinkle with coriander leaves.
- Cook chops for 2-3 minutes, in batches, if required, until moisture appears on one side. Turn and cook for a further 3 minutes or until cooked to your liking. Remove to warm plate; season and rest for a few minutes. Serve with the coleslaw and lime wedges.
- For cuts like cutlets and chops, it is important to use a very hot pre-heated surface, as meat will lose moisture the longer it cooks. Quick cooking ensures that the meat is seared and caramelised, not stewed.
- Don’t crowd grill plate or pan when cooking any meat. Use the whole surface and cook in batches when necessary.