A delicious finger-food recipe, good for cocktail parties


  • 2 tablespoons hoisin sauce

  • 1 tablespoon lemongrass sauce (Lee Kum Kee make a good version)

  • 2 tablespoons plum sauce

  • 2 tablespoons dark soy sauce (not kecap manis)

  • 2 tablespoons white sugar

  • 1 tablespoon shauhsing rice wine

  • ½ teaspoon five-spice powder

  • ½ teaspoon salt

  • 12 well-trimmed lamb cutlets

  • 1 tablespoons honey


  • 1.

    Combine hoisin, lemongrass sauce, plum sauce, soy, white sugar, rice wine, five-spice and salt in a large bowl and add lamb chops. Leave to marinate overnight. Turn occasionally or give it a good shake.

  • 2.

    Heat barbecue until hot. Drain the cutlets and grill, turning once or twice, and baste with the marinade. The outer meat will scorch as the sugars caramelize. Be wary of burning - remove the lamb while it is still springy and rest for at least 15 minutes - it will continue to cook.

  • 3.

    At the end of cooking, warm the honey in a small pot in the microwave and brush chops with honey. If you're feeling extra fancy, then wrap the base in silver foil for clean fingers.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 1 rating