BLACK PEPPER LAMB

The lamb forequarter chop 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 a more premium cuts such as lamb rack, we find that the forequarter cuts is just as tender and have a great taste too.

Recipe Notes:

• NIL

INGREDIENTS FOR BLACK PEPPER LAMB

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(Serves 4 peoples)

✅️ 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:

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 guideline: 

• 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.

6. To serve, generously drizzle the sauce over the black pepper lamb chops and accompany with your preferred choice of side dishes.

RECIPE PHOTO GALLERY