Sticky Chinese barbecue lamb

Transform the lamb forequarter chop with this sticky Chinese barbecue glaze.

  • Serves 4
  • Prep Time 5 mins
  • Cooking Time 25mins
Sticky Chinese barbecue lamb


  • Serves 4
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  1. Pat chops 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 in a hot frying pan or wok for 30 seconds or until just wilted. Drizzle with a little sesame oil.
  4. Serve lamb with choy sum and steamed brown rice.


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