The fellas will love this sticky barbecue lamb dish.


  • 8 lamb forequarter chops, trimmed of excess fat

  • ½ cup hoisin sauce, plus extra for greens

  • 1 tbsp brown sugar

  • 1 tsp sesame oil, plus extra for greens

  • 2 bunches choy sum, chopped in 8cm lengths

  • 2 red capsicums, thinly sliced

  • 1 bunch broccolini, chopped into 3cm pieces

  • Steamed brown rice, to serve


  • 1.

    Pat lamb dry with paper towel and place on a plate. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth. Brush marinade onto lamb.

  • 2.

    Preheat a chargrill pan over high heat until very hot. Place a piece of baking paper on the grill to prevent sticking and place lamb chops on the baking paper. Cook in batches to prevent overcrowding. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium. Rest for 5 minutes.

  • 3.

    Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.

  • 4.

    Serve lamb with vegetables and steamed brown rice.

  • Tips:

  • 1.

    You can marinate the lamb overnight if you have time for extra tenderness.

  • 2.

    This dish can also be cooked on the BBQ.


A recipe from Dinner 3 Ways by

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