Name: Barbecued forequarter chops with three marinades
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Three marinades; 12 lamb forequarter chops; 2 clove garlic, crushed; 1/2 cup balsamic vinegar; 1 tablespoon wholegrain mustard; 2 tablespoon olive oil; 1 clove garlic, crushed; 5 centimetre stick (10g) finely chopped fresh lemon grass; 1 teaspoon ground coriander; 2 tablespoon fish sauce; 1 fresh small red thai chilli, chopped finely; 2 tablespoon peanut oil; 1/4 cup char sui sauce; 2 tablespoon honey; 2 tablespoon vegetable oil; Salad; 1 lebanese cucumber, chopped coarsely; 90 gram mizuna; 200 gram grape tomatoes, halved; 3 green onions, sliced thinly; 1 tablespoon finely chopped garlic chives; 1 teaspoon finely grated orange rind; 1/2 cup orange juice; 2 tablespoon lemon juice; 2 clove garlic, crushed; 2 tablespoon olive oil

Ingredients

Three marinades

12 lamb forequarter chops

2 clove garlic, crushed

1/2 cup balsamic vinegar

1 tablespoon wholegrain mustard

2 tablespoon olive oil

1 clove garlic, crushed

5 centimetre stick (10g) finely chopped fresh lemon grass

1 teaspoon ground coriander

2 tablespoon fish sauce

1 fresh small red thai chilli, chopped finely

2 tablespoon peanut oil

1/4 cup char sui sauce

2 tablespoon honey

2 tablespoon vegetable oil

Salad

1 lebanese cucumber, chopped coarsely

90 gram mizuna

200 gram grape tomatoes, halved

3 green onions, sliced thinly

1 tablespoon finely chopped garlic chives

1 teaspoon finely grated orange rind

1/2 cup orange juice

2 tablespoon lemon juice

2 clove garlic, crushed

2 tablespoon olive oil

Method

Garlic mustard marinade

1.Combine garlic, vinegar, mustard and oil in large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

2.Cook drained lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

Lemongrass marinade

3.Combine garlic, lemon grass, coriander, fish sauce, chilli and oil in large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

4.Cook drained lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

Char sui and honey marinade

5.Combine char sui sauce and honey in a large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

6.Cook drained lamb on heated oiled grill plate (or grill or barbecue), brushing with remaining oil, until browned both sides and cooked as desired.

To serve

7.Place cucumber, mizuna, tomato, onion and chives in large bowl. Combine rind, juices, garlic and oil in screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

8.Serve chops with salad on the side.

Each recipe makes enough marinade for four forequarter chops (760g). Serve the grilled marinated chops with the green salad we suggest below.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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