Prep 15 mins
Cook 10 mins
A classic Kiwi dish from New Zealand, sure to please!
- 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
- 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.
Great flavor and different from the regular lamb chop recipe I marinated them for several hours in the fridge then pan fried them - Will do again Sharon thanks
Wonderful, marinade did not detract from the perfection of my "little pieces of gold" (as MDM called them), simply delightful. Timed per instant-read-thermometer. Note: the Worcestershire sauce and sherry also act as a tenderizer. I don't think this needed tenderizing, but possibly it made the meat seem better than it was. In the privacy of our home, we gnawed off all meat! Served with a superb Australian Rosemount Shiraz. Thanks for sharing this recipe, Sharon. Made for ZWT5 Australia/New Zealand region.
DH and I served this tonight for dinner and thought it was good. I agree with the other reviewers that the chops were moist and that there is little prep, so it makes for a good meal if you are in a hurry. I'm not sure I would make this again (personal taste), but I appreciated how quickly this came together tonight when I was in a hurry and I thought it was worth the try. Thanks!