Thai-glazed lamb loin chops with sweetcorn slaw

  • Serves 4
  • Prep Time 15 mins
  • Cooking Time 30mins
Thai-glazed lamb loin chops with sweetcorn slaw


  • Serves 4
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  1. Place lamb loin chops on a plate or tray in a single layer. Combine palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat the lamb chops on both sides with the glaze.
  2. Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear. Allow to cool slightly and cut kernels off the cob. Place in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
  3. Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy. Rest for 5-10 minutes. Sprinkle with a few flakes of salt to serve.
  4. Serve lamb with slaw and lime wedges.


  1. Try with lamb leg chops or forequarter chops.
  2. Slice cabbage on a mandolin or use a very sharp knife.
  3. Lamb can be marinated the day before and stored in the fridge.