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8 lamb loin chops, trimmed
2 tbsp palm sugar (or brown sugar), finely chopped
2 tbsp fish sauce
2 tbsp tamarind puree
Sweetcorn slaw:
2 corn cobs, husks removed
¼ red cabbage, thinly sliced
1 cucumber, halved lengthways and sliced on the diagonal
½ cup mint leaves
Juice of 1 lime, plus wedges to serve
1. Place lamb loin chops on a plate or tray in a single layer. Combine palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat the lamb chops on both sides with the glaze.
2. Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear. Allow to cool slightly and cut kernels off the cob. Place in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine.
3. Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy. Rest for 5-10 minutes. Sprinkle with a few flakes of salt to serve.
4. Serve lamb with slaw and lime wedges.
