Prep: 10 mins Cook: 15 mins Serves: 2 Cut: Loin


Honey Soy Glaze

1/3 cup (75 ml) honey
1/4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) soy sauce
1 clove garlic, minced
1/2 tsp (2 ml) Chinese five spice

Grilled Lamb Loin Chops

1 pkg frozen New Zealand Spring Lamb Loins, thawed
1 tbsp (15 ml) canola oil
1 tsp (5 ml) Chinese five spice powder
1/2 tsp (2 ml) salt


  1. Honey Soy Glaze: Bring honey, vinegar, soy sauce, garlic and Chinese five spice to a boil in a skillet set over medium-high heat. Boil, stirring occasionally, for 5 to 7 minutes or until syrupy but not too thick.
  2. Grilled Leg of Lamb: Preheat grill to medium; grease grate well. Brush lamb chops with oil. Season all over with five spice and salt.
  3. Grill chops, turning occasionally, for 2 minutes per side. Continue to grill chops, turning and brushing with half the glaze, for 3 to 5 minutes more for medium-rare or until the internal temperature registers 145°F (63°C) when an instant read thermometer is inserted into center of chop. Let rest for 5 minutes. Serve with remaining glaze.

Hints and Tips

  • For medium, cook lamb to internal temperature of 160°F (71°C) and 165°F (74°C) for medium-well.
  • This recipe doubles easily to serve 4.
  • Chinese five spice is a fragrant blend of ground star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. Find it in the spice aisle at well-stocked supermarkets.

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New Zealand Spring Lamb is Available at These Fine Retailers

*All cuts not available at all retailers