3 tablespoons soy sauce

1 tablespoon ketjap manis

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 teaspoons hoisin sauce

1 tablespoon sugar

4 garlic cloves, minced

1 teaspoon chili garlic sauce or chili paste

1 stalk lemongrass, finely chopped (bottom 6 inches only and peel first outer layer)

1/2 teaspoon cornstarch

4-6 lamb loin chops



1/4 cup orange marmalade

1/4 cup rice wine vinegar

1 tablespoon orange juice

1 teaspoon grated orange zest

1 tablespoon chopped fresh cilantro

2 teaspoons chili garlic sauce


Combine soy sauce, ketjap manis, rice vinegar, sesame oil, hoisin, sugar, garlic, cornstarch, chilli garlic sauce and cornstarch in a blender and process until smooth. Pour into a large bowl and add lamb, tossing chops gently until coated. Cover and refrigerate for 2 hours or up to overnight.

Combine sauce ingredients together in a small sauce pan, stirring until combined and heated through. Set aside.

To prepare lamb preheat the broiler and set the rack about 6 inches from the broiler. Set a rack on top of a foil-lined baking sheet. Place the chops on the rack and slice under the broiler. Broil, turning once until the chops are browned on both sides and still pink in the middle, about 6-8 minutes. Arrange on plates and spoon sauce(reheated if necessary) over top.

Newsletter Signup