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

  • 1/2 teaspoon five-spice powder

  • 1/2 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.

Nutritional information

Nutritional analysis per serving (144 servings)

  • Energy 493kj
  • Fat Total 45g
  • Saturated Fat 20g
  • Protein 19g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 107mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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