Sticky hoisin lamb

Cooked lamb chops with dark brown sauce on white plate and two glasses of red wine.
It's National Lamb Day on 15th February. 135 years since our first export of NZ lamb left Port Chalmers near Dunedin bound for London. Celebrate with these sticky lamb bites, using New Zealand fresh lamb (of course!), are dangerously good. Pair them with a light Asian slaw or green salad for a gooey taste sensation.

Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Course Appetiser, Dinner
Servings 5 people


  • 700 g fresh NZ lamb cuts ribs or loin chops are perfect
  • ¼ cup hoisin sauce
  • ¼ cup oyster sauce
  • 2 tbsp soft brown sugar
  • 2 tsp fresh ginger finely grated
  • 1 tsp crushed garlic
  • 1 tbsp white sesame seeds


  • Preheat oven to 200°C. Place lamb ribs in a large baking dish.
  • Mix the hoisin sauce, oyster sauce, sugar, ginger, garlic and 1/2 cup water. Pour over the lamb and toss well to coat. Sprinkle with sesame seeds, cover with baking paper and foil, seal well and cook in the oven for 1 hour.
  • Remove ribs from the oven and uncover. Return to the oven and cook for a further 20 minutes until dark and crispy, turning halfway through cooking.
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