I was initially a little hesitant to cook lamb at home because I had previous bad experiences with gamey lamb and the last thing I wanted was to end up with a gamey dish again that would totally be wasted. However when I went back to Zac Meats (the meat factory at Woodlands Terrace), I just couldn’t resist buying their lamb shoulder chops. And I thought since they weren’t expensive, even if they were too gamey for my liking, at least I wouldn’t feel the pinch, lol. To my utter surprise, these lamb shoulder chops were like the best I had to date. Easy to cook, good ratio of fats to meat, tender and absolutely no gamey smell at all. Yay! So today, I’m sharing my latest Lamb Chop Recipe which I served with sauteed potatoes and a refreshing & appetite-whetting mint vinaigrette. Bon appetit! 🙂
Lamb Chop Recipe
Ingredients (serves 2)
2 lamb shoulder chops, approx. 120g each
1 tsp dried rosemary
salt and freshly ground black pepper
1 tbsp sunflower oil
400g baby potatoes with skin on, cut into smaller pieces
2 cloves garlic, peeled & sliced
Mint vinaigrette: (combine in a bowl and chill in fridge for at least an hour)
handful of mint leaves, finely chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tomatoes, diced
freshly ground black pepper
1. Boil the potatoes for about 15 minutes. Drain with a colander and leave aside to dry out.
2. Season lamb chops with pepper and rosemary.
3. Heat oil in pan and pan-fry the lamb chops for approx. 6-7 minutes till golden brown on both sides.
4 On the same pan, saute the garlic till fragrant and add the boiled potatoes. Lightly fry till golden brown on the outside.
5. Serve lamb chops with mint vinaigrette on top and sauteed potatoes as side.