Quick & Easy

Barbecued forequarter chops with three marinades

Make any or all of the three marinades shown here for your next family barbecue.
barbecued forequarter chops with three marinades
4
35M

Ingredients

Three marinades
Salad

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

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