Recipe by Tisme
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.
Top Review by I'mPat
WOW WOW I think the DM said it all "pity you couldn't eat the bones too, very tasty" but they certainly got well polished. I used lamb loin chops but had one little oops in that I did not have tamarind paste (think my 2 legged gremlin did a little clean out of some condiments because I noticed few other missing jars) but even as was the flavour was absolutely fantastic but really feel the tamarind paste would take it to a whole new level. I marinated for 8 hours and poached for 30 minutes and then let them sit in the poaching liquid for 15 minutes before putting on the indoor electric grill just giving them a few minutes as they were really cooked. They turned out well done but oh so tender and the sauce over them was devine. I write this the next morning and I am salivating with the memory, thank you Tisme, made for Make My Recipe.
- 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 See How It's Made
- Place all ingredients (except cornflour) into a container and marinade for at least 1 hour.
- Place all ingredients into a pan and simmer for 30-45 minutes.
- Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.
- Char grill the poached lamb and cook for 5-8 minutes on both sides.
- Serve with rice and sauce.