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BBQ Chops with Sticky Chinese Barbecue Glaze

This recipe if based on 8 BBQ Chops. The marinade takes only 5 minutes to prepare. You can marinate the lamb overnight if you have time for extra tenderness and flavour.


  • 1500g Lamb Bbq Chops
  • 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
  • steamed brown rice, to serve

Serves: 4

Cooks in: 25 mins

Difficulty: Easy


  1. Pat chops dry with paper towel and place on a plate.
  2. Mix hoisin, sugar and sesame oil in a bowl with 1 tablespoon warm water until smooth.  Brush marinade onto lamb.
  3. 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. 
  4. Cook lamb for 4-5 minutes each side until marks appear and lamb is cooked to medium.  Rest for 5 minutes.
  5. 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.

Serve lamb with choy sum and steamed brown rice.

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