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


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


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