How to make
First you need to prepare the marinade. Heat a deep dish slightly and mix the soya sauce, pressed garlic, sugar, vinegar and grated ginger root. Let the mixture boil, continuously stirring.
After 15 minutes, remove from heat and add the orange juice and pineapple juice. Stir and allow to cool slightly. Lightly tenderize the lamb chops. Place them in a deep dish and pour the sauce on.
Add the grated onions and season with salt, black pepper and coriander. Cover them tightly and store in the refrigerator for 12 hours. Preheat the grill on high and grill the lamb steaks for 1-2 minutes per side.
Grill and flip them over 3-4 times, then reduce the grill and finish cooking the meat on medium heat. Place the cooked steaks in a preheated plate, cover with foil and leave to smother for 5-7 minutes. Serve with a garnish of your choice.
