Lamb Main Asian

Sesame barbecued lamb chops

Name: Sesame lamb chops recipe
Yield: 4
Cuisine: /asian
Ingredients: 8 (1.2kg total) lamb forequarter chops; 1 large onion, halved, thinly sliced; 4 garlic cloves, crushed; 40.00 ml oyster sauce; 30.00 ml light soy sauce; 20.00 ml sesame oil; 20.00 ml mirin; 2 tsp each chicken stock powder and white sesame seeds; 1 tsp white pepper; Thinly sliced long green shallots and lime halves, to serve

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by Khanh Ong

KHANH ONG, MASTERCHEF

Feb 09, 2024

“Vietnamese people have coal barbecues in our DNA, whether it be a whole pig on the spit, pork skewers or banana wrapped in sticky rice. This marinade is a family recipe; my mum uses it on chicken, lamb and even some cuts of beef for the barbie. The charry burnt bits of caramelised fat on the forequarter chops are so addictive – give me that over a cutlet any day!” – Khanh Ong. You'll need to start this recipe at least 4 hours ahead.

8 (1.2kg total) lamb forequarter chops
1 large onion, halved, thinly sliced
4 garlic cloves, crushed
2 tbs oyster sauce
1 1/2 tbs light soy sauce
1 tbs sesame oil
1 tbs mirin
2 tsp each chicken stock powder and white sesame seeds
1 tsp white pepper
Thinly sliced long green shallots and lime halves, to serve

Method

1.

For the lamb, combine all ingredients, except the shallots and lime, in a large bowl and toss well to combine. Chill, covered, overnight or for at least 4 hours.
2.

Preheat a barbecue chargrill plate or chargrill pan to high. Using tongs, remove lamb from marinade, brushing off any onion and reserving onion and marinade, and cook chops for 3 minutes each side. Transfer to a plate and loosely cover with foil. Reduce heat to medium and cook onion and remaining marinade for 3-4 minutes, tossing, until onion is caramelised. Spoon over chops.
3.

Serve sprinkled with shallots, with lime halves alongside (see notes).