Barbecued forequarter chops with three marinades

Step 1

Combine garlic, vinegar, mustard and oil in large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

Step 2

Cook drained lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

Step 3

Combine garlic, lemon grass, coriander, fish sauce, chilli and oil in large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

Step 4

Cook drained lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

Step 5

Combine char sui sauce and honey in a large bowl; add 4 chops, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.

Step 6

Cook drained lamb on heated oiled grill plate (or grill or barbecue), brushing with remaining oil, until browned both sides and cooked as desired.

Step 7

Place cucumber, mizuna, tomato, onion and chives in large bowl. Combine rind, juices, garlic and oil in screw-top jar; shake well. Pour dressing over salad; toss gently to combine.

Step 8

Serve chops with salad on the side.