This recipe is best with
Recipe Ingredient
- 300-325g Australian lamb loin chops
- 1/2 an onion, peeled and quartered
- 1/2 tsp chopped garlic
- 50g button mushrooms, sliced
- 2 dried Chinese mushrooms, soaked to soften and shredded
- 1/2 cup fresh chicken stock
- 50g pea shoots (tow miew), blanched
- 1 basil leaf
- 2 tbsp butter
- Marinade (A) :
- 1 tbsp white wine (optional)
- 1/4 tsp marjoram
- 1/4 tsp rosemary
- 1/8 tsp salt
- 1 tsp paprika
- 1/8 tsp pepper
- 1/2 tsp freshly ground black pepper
- (B) :
- 1 tbsp H.P. sauce
- 1 tbsp Worcestershire sauce
- 3/4 tsp sugar or to taste
- 1 tsp olive oil
- 2 tbsp plain yoghurt
Instructions
- Trim off excess fat from the lamb pieces. Combine marinade (A) and (B).
- Marinate the lamb pieces for several hours in the refrigerator.
- Melt one tablespoon of butter in a hot grill scan pan. Grill the lamb in the pan for 4-5 minutes on each side (set aside the marinade for use later).
- Remove the lamb from the pan and place on separate serving plates.
- Heat remaining butter in a non-stick saucepan, fry garlic, onion and basil leaf until fragrant. Add mushrooms, pea shoots and remaining marinade.
- Add chicken stock and bring to the boil. Simmer for 2-3 minutes.
- Pour the sauce over the grilled lamb pieces and serve immediately.
