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Easy Juicy Lamb Chops

lambchopslp5.jpg

A very Good evening to you, dear friends πŸ˜€

I have just finished cooking dinner for my family, and at the last minute, I decided to make this Easy Steamed Egg Cake – Malay Style (recipe provided earlier here ) for dessert. Wow, the cake is so moist and soft that I had it first before dinner! πŸ™„ πŸ˜† All it took was only 10 to 15 minutes to prepare the batter (remember to preheat the tray in the steamer, ok? :D), and then steam it for 30 minutes. πŸ˜‰

Oh, I also want to let you all know that my posting on this eggcake recipe got the most hits among all my posts! Wow, I am just amazed that such a simple recipe got so much interest….and I would like to thank all of you for visiting and supporting my blog! πŸ˜€

Now, I have this super, yummy recipe for Lamb Chops just for you ………a dish that I would cook whenever the weather is not so hot, because according to Traditional Chinese Medicine, eating lamb will make our body more “yang” or heaty……..i.e. we would feel hotter, sweat more, etc………but for those of you that have cold seasons, especially in the cold, wintry months……..ah, this is the perfect recipe for you to cook for your loved ones! I have a friend from the forum who cooked this dish for her family for the first time and she said her family loved it very much. Hope you will, too! πŸ˜€

Before I forget, I would like to you to know that I use the same marinade here for the lamb chops for other meats like my beef steaks, chicken chops, pork chops as well. Hehe, I guess you can call it my “special marinade“. You can adjust the proportion of meat and ingredients for the marinade according to your preference. πŸ˜€

Lamb Chops

10 large pieces lamb chops, cleaned and wiped dry

Marinade:

Juice from a 2-inch knob of ginger (pound and squeeze juice out)

5 tbsp of wine (any type, I had used raisin wine. Red wine is good, too)

3 tbsp freshly cracked black pepper

6 large cloves garlic, pound into a paste

4 tbsp oyster sauce

3 tbsp soy sauce

1 1/2 tbsp salt

3 tbsp brown sugar

1 tsp meat tenderizer

******************************************************************************

Method:

1) In a large bowl, mix thoroughly all the ingredients for the marinade.

2) Put in the lamb chops and rub marinade into them for about 3 – 5 minutes. Remember to “massage” the lamb with all your love and thoughts that you are doing this out of love for your family or partners or good friends! Ah, this is my secret to the ” yumminess” of the food that I cook for my family. πŸ˜‰

3) Leave lamb chops to marinate for at least 3 hours, but if you leave them in the refrigerator overnight, the taste is even better.

4) 1 hour before cooking, take out lamb chops from the refrigerator.

5) Heat enough oil to cover the bottom of a frying pan. I mixed olive oil and a local brand of cooking oil. When oil is hot, fry about 3 pieces of lamb at a time, covering with a lid because there will be a lot of oil spattering. Also, with the lid, cooking time is a bit reduced.

6) Cook each side of chop for about 3 minutes or to the degree of doneness that you like. The chops will be nicely browned and a bit charred due to the brown sugar caramelizing, but this adds to the wonderful fragrance and taste. πŸ˜€

Note – The chops will taste even more superb if you can grill or barbeque it over hot charcoals. πŸ˜‰

7) Remove and serve hot with your favourite side dishes, like fries, coleslaw or scalloped potatoes. Some mint sauce at the side would be good ,too.

**************************************************************************

Home made Mint Sauce

2 cups mint leaves

2 cloves garlic

Juice from 1 lemon

2 tbsps white vinegar

1 tbsp sugar, bit of pepper

2 tbsps Olive oil

*** Blend all ingredients. Pour sauce into a nice, little serving bowl. Keep refrigerated until serving time. Oh, you can adjust the seasoning according to your own taste preference.

Bon Appetit to all,

choesf πŸ˜€

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14 Responses so far »

  1. 1

    RealityBites said,

    Oh choesf, I love visiting your blog every morning! Wakes up my appetite for the day! I WANT YOUR JUICY LAMB CHOPS! πŸ˜€ *Yum*

    Like

  2. 2

    happyhomemaker88 said,

    Hahaha, that was my intention of putting up those yummy pictures…..to tantalise my friends on this blog, dear RB! πŸ˜† You know what, as and when I post those yummy recipes, even I, MYSELF, can get so affected by them that I usually cook those recipes ASAP…..like, I have already marinated some pork to make Sweet & Sour Pork for dinner tomorrow! πŸ˜€

    Thank you for your great support of my blog, RB! πŸ˜‰

    Have a wonderful week ahead!

    Hugs,

    choesf πŸ˜€

    Like

  3. 5

    Yan Chan said,

    I tried your lamb chop recipe today. Taste great. My hubby and I are enjoying it. Will cook this again. Thanks for sharing.

    Like

    • 6

      happyhomemaker88 said,

      Hi there and welcome, dear Yan Chan πŸ˜€

      Thank you for your comments. I’m glad your family loved your lamb. I often cook my lamb this way. πŸ˜€

      Do have a lovely weekend!

      With best wishes,

      choesf πŸ˜€

      Like

  4. 7

    kris said,

    Dear choesf. I love lamb chops, but I’ve never thought of cooking them myself. After reading your blog [oh, you’ve made it so easy to prepare] and looking at that yummy picture, I thought of giving it a try! I have some questions here, however. I bought some lamb shoulders today and noticed they have skin and layers of fats on them. Do you trim off all of the fats? Or do you leave them on, for the flavor, or so I heard? Do you pound the meat prior to marinating or it isn’t necessary? I certainly do not wish to serve lamb chops with that “strong smell”, if you know what I mean?

    Like

    • 8

      happyhomemaker88 said,

      Hello there and welcome, dear kris πŸ˜€

      If you don’t like the strong lamb smell, then it is best to remove as much of the fat as possible. However, leave just a tiny layer of fat for that extra juicy bite. Another method to remove the lamb smell is to put in a little more ginger and garlic. πŸ’‘

      When I used my Homemade Raisin Wine to marinate the lamb chops, then I don’t need to pound the meat to tenderise it. But for this recipe, I did use a kitchen mallet to pound the meat. Another way to tenderise the meat naturally without pounding is to add a teaspoon of bicarbonate soda in the marinade. πŸ’‘

      With best wishes,

      choesf πŸ˜€

      Like

      • 9

        kris said,

        Dear choesf, a million THANK YOUs for your incredibly prompt words of wisdom! πŸ˜€ You’ve really saved the day!! Just briefly let you know what actually happened….. I was seriously stuck in the dilemma – fat on or fat off? [You can tell that I almost immediately felt regretted for my ambitious endeavor to try out your recipe. Gosh, what have I gotten myself into?? :P]

        It would be my waking kitchen nightmare to get rid of the fats from every single piece of lamb chop [there were 30pcs]. While serving lamb chops that taste too “lambish” is also a no-no. It would have not only ruin the evening, but the appetite of my guests as well. Me, about to die standing in the middle of the kitchen with a pile of meat in my cold-sweated hands, prepared for the worst: I’d just ask my guests to flush everything down with plenty of red wine….. [* Heck, that’s what friends are for, right? We share during the good times AND the bad times! So let’s have nightmares together simultaneously >:P ] when your advise came which literally rescued me! Hallelujah for more garlic and ginger!!

        By the way, the irresistible aroma that filled every inch space of my condo sent my volunteered tasters crawling walls while waiting for the rests to arrive! The taste was superb. All my guests were amazed at what I came up within such a short period of time [though a bit charred here and there, mostly edible-lah!] ! Most compliments went to the recipe I found and not my culinary skill, for obvious reasons…..

        All in all, it was a great evening. Couldn’t have done it without your GREAT recipe and timely advise! Will try more of the recipes here. THANK YOU again. Hope you’ll keep up your good work, for the sake of culinary retards like me…..

        Grateful soul,
        Kris

        * the above statement in paragraph 2 is in fact dramatized and exaggerated for good laugh’s sake. I love my friends and will not food-torture/poison them. I’m not a bad person…..

        Like

      • 10

        happyhomemaker88 said,

        Good morning, dear Kris πŸ˜€

        Thank you for sharing your wonderful experience in cooking the lamb chops. I’m glad your lamb turned out yummy and your guests loved them. Hey, the burnt bits, especially the fatty parts, are the best parts of the lamb chops. My husband absolutely loves the fatty part of the lamb. Once I bought lean and boneless lamb to make a stew and my husband hated the texture of the lean lamb. This recipe here will taste even better when barbequed over charcoals! πŸ˜†

        Heheh, reading your comments is really making my mouth water now and makes me want to run off to the supermarket and get some lamb chops to cook. If you are in Malaysia or Singapore, it is good to eat lamb in this cool, rainy weather to keep the body warm. Also, we won’t get heaty when eating lamb in the cool weather.

        The garlic and ginger tip for reducing the lamb smell – I learned that from those people who roast whole lamb for home catering parties. πŸ’‘

        Happy Cooking!

        With best wishes,

        choesf πŸ˜€

        Like

  5. 11

    […] I make Crispy Roast Pork BellyΒ , Juicy Lamb ChopsΒ , or cooked Festival Feasts Β for my family often throughout the years…and when age is […]

    Like

  6. 13

    shasha said,

    Hii, I’m planning to make this lamb chop for my father.. But how many piece of lamb chop is serve if I use the recipe?? 😦 someone please helppp!

    Like


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