Millawarra Free Range

Lamb Forequarter Chops

Millawarra Free Range Lamb Forequarter Chops are a Customer favourite. Also known as a BBQ lamb chop, the forequarter is real family winner during the summer months.

Here's a delicious recipe for Sticky BBQ Lamb Forequater chops from Australian Lamb that will leave you asking for seconds!

8 x lamb forequarter chops, trimmed of excess fat
½ cup hoisin sauce, plus extra for greens
1 tbsp brown sugar
1 tsp sesame oil, plus extra for greens
2 bunches choy sum, chopped in 8cm lengths
2 red capsicums, thinly sliced
1 bunch broccolini, chopped into 3cm pieces
Steamed brown rice, to serve

Pat lamb 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.
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.
Wash choy sum and toss with capsicum and broccolini in a hot frying pan or wok for 1 minute. Drizzle with a little sesame oil and hoisin sauce.
Serve lamb with vegetables and steamed brown rice.

Tips:

You can marinate the lamb overnight if you have time for extra tenderness.
This dish can also be cooked on the BBQ

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