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Grilled Aussie Lamb Loin Chops with Orange Asian Glaze


Grilled Aussie Lamb Loin Chops with Orange Asian Glaze

recipe by shereen pavlides

8 (3 pounds total) Aussie lamb loin or rib chops (Where to Buy Aussie Lamb)

for the glaze:

2 tablespoons canola oil or avocado oil

2 green onions - whites and greens sliced and separated

2 garlic cloves - minced

1 tablespoon peeled, minced ginger

1/4 teaspoon red pepper flakes

1/3 cup orange marmalade

2 tablespoons rice vinegar

2 tablespoons less sodium soy sauce

2 tablespoons sugar

2 star anise pods

kosher salt / fresh finely ground black pepper

for the lamb:

2 tablespoons canola oil or avocado oil

2 tablespoons chopped mint

Remove the lamb to room temperature, 30 minutes before cooking, to remove the chill.

how to make the glaze:

Heat 2 tablespoons oil in a 2-quart sauce-pot over medium heat. Add the white part of the green onions, garlic, ginger and red pepper flakes. Sauté until the garlic and ginger are fragrant, about 45 seconds.

Add the orange marmalade, rice vinegar, soy and sugar. Whisk until smooth. Add the star anise pods and stir. Bring to a gentle boil over medium heat until it reduces to a bubbly foam, coating the back of spoon, with a glaze consistency, 2 - 3 minutes, stirring periodically.

Remove from the heat. Season with an 1/8 teaspoon salt. Set aside to cool and slightly tighten, while grilling the lamb. {Note: as it sets, the consistency should be like a thickened maple syrup}

how to cook the lamb:

Heat grill or grill pan over medium heat. Brush lamb chops with 2 tablespoons oil on both sides and season both sides with 2 teaspoons salt and 3/4 teaspoon pepper. If using a grill, place all of the lamb chops on the grill, if using a grill pan, work in 2 batches (to eliminate over-crowding the pan).

Grill until cooked medium-rare, 4 - 5 minutes on each side, turning 90 degrees halfway through the cooking time on each side, creating hatch marks.

Remove to a medium serving platter to rest, 8 minutes.

Brush the lamb chops with the glaze. Garnish with mint and the green part of the green onions.

Prep: 15 minutes (not including resting time)

Cook / Grill: 15 minutes

Serves: 4

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