8 each trimmed Aussie lamb loin chops
2 tbsp finely chopped palm sugar (or brown sugar)
2 tbsp fish sauce
2 tbsp tamarind puree
2 each corn cubs, husks removed
1/4 head thinly sliced red cabbage
1 each cucumber, halved lengthways and sliced on the diagonal
1/2 cup mint leaves
1 each lime juiced, plus wedges to serve
To prep: Place lamb loin chops on a plate or tray in a single layer. Combine palm sugar, fish sauce and tamarind in a jug and use a pastry brush to coat the lamb chops on both sides with the glaze.
To cook: Preheat a BBQ or chargrill pan and cook corn for around 15 minutes, turning occasionally, until grill marks appear. Allow to cool slightly and cut kernels off the cob. Place in a large bowl with cabbage, cucumber, mint and lime juice. Season with salt and pepper and toss to combine. Cook lamb chops on BBQ or chargrill pan for 5-6 minutes per side, then turn and cook edges until crispy. Rest for 5-10 minutes. Sprinkle with a few flakes of salt to serve.
To serve: Serve lamb with slaw and lime wedges.