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Mongolian lamb chops with Asian greens

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Freshen up your week with these Asian-infused lamb chops served with baby buk choy and steamed rice.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (plus marinating)
Mongolian lamb chops with Asian greens


  • 1 tbs hoisin sauce
  • 2 tbs mirin
  • 2 garlic cloves, crushed
  • 1 tbs soy sauce
  • 4 x 200g Coles Australian Lamb Forequarter Chops
  • 1 tbs peanut oil
  • 2 red onions, cut into wedges
  • 1 spring onion, cut into strips
  • 1 long red chilli, cut into strips
  • 1 tsp sesame seeds
  • 2 bunches baby buk choy, trimmed, halved lengthways, steamed
  • Steamed jasmine rice, to serve

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 hoisin, mirin, garlic and soy sauce in a bowl. Add lamb and turn to coat. Marinate for 1 hour, if time permits.
  2. Step 2

    Heat oil in a large frying pan on medium heat. Cook lamb for 3 mins each side or until cooked to your liking, reserving marinade. Transfer to a plate. Cover to keep warm.
  3. Step 3

    Add red onion to pan. Cook, stirring, for 3 mins or until softened. Add reserved marinade. Cook, stirring, to combine. Divide lamb among plates and top with red onion, spring onion, chilli and sesame seeds. Serve with buk choy and steamed rice.