This is my collection of High Flavour, Low FODMAPs recipes, perfect for people with fructose malabsorption.  Enjoy!

Korean Spiced Lamb Chops with Cucumber Salad

Korean Spiced Lamb Chops with Cucumber Salad

Serves 4

Low Fodmap          Gluten Free         Lactose Free

These spiced lamb chops, taste amazing and are surprisingly easy for a mid-week meal, particularly if you make the marinade the night before.  This recipe also works well for a BBQ


  • 12 Lamb Cutlets, in individual chops


  • 2 tbsp Fish Sauce
  • 2 tbsp Golden Caster Sugar
  • 1 tbsp Golden Syrup
  • 1 tbsp Water
  • 5cm piece Root Ginger, peeled and roughly chopped
  • Pineapple, chopped to make 2 tbsp (this is approximately 1 ring from a can of pineapple - ensure it is in its own juices)
  • 1 tsp Mild Chilli Powder
  • 1 tbsp Sesame Oil

Chilli Sauce

  • 2tbsp Fructose Free Chilli Sauce (I use Linghams Chilli Sauce)
  • 1 tbsp Rice Wine Vinegar
  • 1 tbsp Golden Caster Sugar

Spicy Cucumbers

  • 1 ½ Cucumbers, cut into half moons
  • 1 ½ tbsp Rice Wine Vinegar
  • 1 tsp Chilli Flakes
  • 1 tbsp Sesame Oil
  • 1 tbsp Golden Caster Sugar


  • Small Food Processor
  • Large Bowl
  • Cling Film
  • Medium Bowl
  • 2 Small Bowls
  • Griddle Pan or BBQ Grill
  • Silver Foil
  • Plate
  • Pastry Brush


  1. Trim the lamb chops of their excess fat and place them in the large bowl.  Whizz the marinade ingredients together in the food processor and then pour the marinade over the chops.  Rub it into the meat.  Cover the bowl with clingfilm and place it in the fridge for a few hours, or ideally overnight
  2. Mix the chilli sauce ingredients together in one of the small bowls and set aside
  3. Put the cucumber into the medium bowl.  Place the remaining ingredients in the other small bowl and stir well to combine, until the sugar dissolves.  Pour over the cucumber and mix well.  Set aside
  4. Take the lamb chops out of the fridge, 10 minutes before you want to cook them.
  5. Heat the Griddle Pan or BBQ Grill on a medium/high heat, with a little sesame oil.  Place the lamb chops on the heat and cook for 2 minutes each side for rare or 3 minutes for medium.  Take off the heat and place it on the plate.  Brush both sides of the lamb with the chilli sauce, then cover with silver foil and leave to rest for 10 minutes.    
  6. Serve with rice and cucumber salad.


Fish Tacos with Tomato Salsa

Fish Tacos with Tomato Salsa