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Asian-style lamb with watermelon coriander salad

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For a quick and easy meal bursting with juicy flavours you can't go past these Asian-style lamb chops served with a fresh watermelon and coriander salad.

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes, (+ 5 mins resting time)
Marinated lamb chops with a spinach and watermelon salad on a plate


  • ⅓ cup (80ml) teriyaki marinade
  • 2 garlic cloves, crushed
  • ½ tsp Chinese five spice
  • 8 Coles Australian Lamb Loin Chops
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp white wine vinegar
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 60g pkt Coles Australian Baby Spinach
  • 500g watermelon, peeled, cut into 3cm pieces
  • 1 cup coriander leaves
  • 2 spring onions, thinly sliced
  • 1 long red chilli, sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the teriyaki marinade, garlic and Chinese five spice in a bowl. Add the lamb and turn to coat. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  2. Step 2

    Meanwhile, whisk the soy sauce, fish sauce, vinegar, oil and sugar in a small jug.
  3. Step 3

    Divide the spinach and watermelon among serving plates. Drizzle with the soy sauce mixture. Top with the lamb. Sprinkle with the coriander, onion and chilli to serve.