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Char grilled five spice lamb chops with stir-fry vegetables and chilli dipping sauce

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8 Lamb loin chops
1 tbsp Ground Chinese five spice
2 tsp Sunflower oil
1 Clove garlic, finely chopped
200g Swiss brown mushrooms, thickly sliced
1 Red capsicum, deseeded and sliced
1 Bunch bok choy, cut into 3cm pieces
1 tbsp Salt-reduced soy sauce
Dipping sauce
1 Long red chilli, deseeded and finely chopped
2 Cloves garlic, finely chopped
¼ cup Salt-reduced soy sauce
To serve
Rice noodles
Red chilli, sliced thinly, to garnish


1 Place lamb chops on a plate, brush with 2 teaspoons of oil and sprinkle both sides with five spice. Preheat a char grill until hot, cook the lamb for 2-3 minutes each side and then leave to rest.
2 Mix ingredients for dipping sauce in a small bowl.
3 Heat a wok until very hot, add 2 teaspoons of oil and swirl to coat the pan. Add garlic and stir for 5 seconds or until fragrant, then add the mushrooms and stir until golden. Add capsicum then the bok choy, and toss to combine. Add the soy sauce and stir through. Serve immediately with lamb, noodles and dipping sauce.
4 Switch to make
5 ERIYAKI LAMB CHOPS: Make a marinade of honey, soy sauce, sesame oil, grated ginger and garlic and marinate the lamb in the fridge overnight. Cook on a barbecue or char grill and sprinkle with sesame seeds to serve.


1 Make your own five spice mix with a blend of star anise, cinnamon, cloves, Szechuan pepper and fennel.
2 Try using forequarter chops, chump chops or cutlets if you can’t find loin chops.
3 To add new flavour dimensions to your favourite cuts, why not experiment with a dry rub? If you've never tried a dry rub before, start with store-bought herbs and spices. You can create your own signature flavour combinations as you become more confident!