Growing up, I have fond memories of making sticky honey joys with my mom. These sweet little morsels are so tasty, crispy, sticky, delicious and ADDICTIVE!

Watch the video …


  • 1 kg lamb shoulder/ chops
  • 1 tablespoon olive oil
  • 4 to 5 Shallot, blended
  • 4 to 5 Garlic, blended
  • 3 to 4 Dried Chilli
  • 1/3 cup Tomato ketchup
  • 1/3 cup ABC Hot Sweet Chilli sauce
  • 1/4 cup oyster sauce
  • 1/2 chicken bouillon
  • 1 tablespoon brown sugar
  • 1/8 salt
  • 1/8 white pepper


1. Marinade the lamb with all the ingredients. Let it marinade for at least 30 mins.

2. Heat a pan on medium heat, add olive oil. Once pan is hot, grill the lamb on each side for up to 2 minutes, or until they are at your level of desired doneness. Remove chops from pan and place on serving platter.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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