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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a James Reeson recipe. A great way to cook lamb chops, I am not a lamb eater but am told this was so very tender. Marinate the chops in the pan you are going to cook in (saves washing). You may not need to use the cornflour to thicken, the sauce seemed to reduce enough for my liking. I have not included the time for marinating in the cooking time. Ingredients:
500 g forequarter lamb chops |
375 ml beer (not light beer) |
1/2 bunch rosemary, tips only |
1 teaspoon crushed garlic |
2 tablespoons oyster sauce |
1 celery stick |
2 dried bay leaves |
1 tablespoon tamarind paste |
2 tablespoons tomato paste |
2 tablespoons cornflour, mixed with 4 tbsp water (if you want to thicken the sauce) |
Directions:
1. Place all ingredients (except cornflour) into a container and marinade for at least 1 hour.
2. Place all ingredients into a pan and simmer for 30-45 minutes.
3. Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.
4. Char grill the poached lamb and cook for 5-8 minutes on both sides.
5. Serve with rice and sauce.
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