Black Pepper Lamb 

Added by: Norah   Added on: January 31, 2019

Norah's Cooking Diary

Black Pepper Lamb

## Season 1, Episode 1 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is my first recipe on this website and the youtube video that you are seeing below is also my first foray into the youtube world. I hope you like the video :-)

Black Pepper lamb chops is a common dish well loved by many and there are many ways one can cook this. I would like to share with you how I prepare this favorite dish for my family using ingredients that are readily available.

The lamb forequarter cuts is usually the cheapest cut from the lamb. But that does not mean that the quality of the meat is lesser than other parts. While we enjoy more premium cuts such as lamb rack, we find that the forequarter cuts is just as tender and taste great too.


  • 4 Chops Lamb Forequarter Chop
  • 4 Tbsp Oyster Sauce
  • 2 Tbsp Light Soya Sauce
  • 2 Tbsp Black Pepper Coarse
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Plain Flour
  • 1 Cup Chicken Stock

Method of Preparation

Here is a quick rundown of the recipe:

  1. Marinate lamb chops with oyster sauce, light soya sauce, black pepper coarse and minced garlic. Cover and keep in the fridge for 4 hours to overnight.
  2. Remove marinated lamb chops from fridge. Allow this to rest for 30 minutes.
  3. Cook lamb chops in a non-stick pan. The following times is given as a guide:
    • Allow 3 minutes on each side for medium-rare.
    • Allow 4 minutes on each side for medium.
    • Allow 5 minutes on each side for well-done.
  4. Remove lamb chops from pan and cover loosely with aluminum foil. Allow this to rest for 10 minutes.
  5. To prepare the sauce, add plain flour and chicken stock into the same pan which has been used to cook the lamb chops. This cooking process is frequently called deglazing. Stir the mixture until the sauce thickened. The sauce is now ready to be served.

Recipe Gallery

Leave a Reply