Marinated Lamb Chops
photo by I'mPat
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
2
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Tisme
Australia