- 1⁄4 cup Lea & Perrins Worcestershire Sauce
- 1⁄4 cup sherry wine
- 1 tablespoon gingerroot, minced
- 4 -6 lamb loin chops
- 1 teaspoon olive oil
Directions See How It's Made
- Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.
- Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.