Lea and Perrins Lamb Chops

"A classic Kiwi dish from New Zealand, sure to please!"
 
Lea and Perrins Lamb Chops created by Bergy
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sharon123
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  1. Bergy
    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
     
  2. Bergy
    Lea and Perrins Lamb Chops Created by Bergy
  3. Bergy
    Lea and Perrins Lamb Chops Created by Bergy
  4. KateL
    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.
     
  5. KateL
    Lea and Perrins Lamb Chops Created by KateL
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