Date: 13 May 2007 Comments: 0

Last Friday was my first attempt in cooking lamb. I was so afraid that it would screw up, but they turn out fine. I even cook steakhouse chips, brocolli and baked tomatoes as the side. I don’t know the best way to serve the chop, but this is what I did.

Lamb Shoulder Chop

Ingredients:

2 pieces of lamb shoulder, 200g each

2 pips of garlic, minced

2 shallots, minced

6 tablespoon of apple cider vingar, or red wine vinegar would be better

1 tablesppon wild blueberries jam, optional

2 teaspoons of freshly grounded black pepper

1 teaspoon freshly grounded white pepper

some salt and light soy sauce to taste

Method:

1. Mix in all the ingredients and marinate well. Overnight would be better.
2. Grease the pan with 1 tablespoon of olive oil and grill the chop until they are cooked.
3. Leave the excess oil in the pan, add in the rest of the marinade and add some water or stock to make the sauce.

Steakhouse Chips

1. Buy from Tesco
2. Cook as per instruction of the package.

Blanched brocolli

1. Clean and cut the brocolli. Discard the trunk/stem/whatever you call that
2. Boil water. Add in some salt and olive oil.
3. Put in the brocolli and let it boil for a few minutes.
4. Dish

Baked tomatoes

1. Clean the tomatoes
2. Bathe them with olive oil, freshly grounded black pepper and balsamic vinegar. Add some chopped garlic if you fancy
3. Pop into oven and bake until the skin peels

They taste great, and that makes all the stove slaving worthwhile. Ohhh! I feel so accomplished! Here is another snapshot of my hark work:

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