LAMB CHOP - My Book ... with blackpepper sauce

GRILLED LAMB CHOP with mild black pepper sauce

It's my off day and the kids were expecting a feast for dinner..and they wanted something 'western' (oh dear)...and they wanted lamb chop (thank God it's easy). Got a few pieces of lamb shoulder and that would do. Finally, I needed to get a simple and fast recipe.
The thing is, lamb chops (loin cut) are more expensive than lamb shoulder. Lamb chops come from the loin, which is more tender than the shoulder. So we can say that the cuts of meat from the tender parts (or parts with less muscles) are the most expensive. However, some assume that eateries serving grilled lamb would normally use lamb chops but that is not always the case.
After thawing the lamb pieces (6), I boiled them for 30 minutes (add 1 tbsp sugar, 1 tsp salt, 1 tbsp soya sauce). Then, I marinated them (about 3 hours before grilling, in a ziplock bag)with :

2 tbsp hot bbq sauce (Knorr) 2 tbsp oyster sauce 1 tbsp chilli powder (or blended dried chilli) 1 tsp salt 1 tbsp sugar

Mild Blackpepper sauce
This is the way my kids love it. Not too overpowering with pepper.

1/2 cup demi glaze brown sauce (Knorr)
1 cup black pepper sauce in a bottle (use any brand)
1 tbsp oyster sauce
1 chopped onion + 1 chopped garlic (fry in a little oil till fragrant)
salt and sugar
500ml plain water

Mix all in a pot until the powder is dissolved. Heat the mixture on stove (keep stirring) until it thickens. The lambs can be grilled (I prefer grilling pan to ovens). Spread a little bit of butter on both sides of each piece. Grill hot for 5 minutes on each side (or until it is crusty brown outside). Serve with the sauce, fries and coleslaw.

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