• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
Favorite
This recipe is best with
Anchor Unsalted Butter

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

  1. Trim off excess fat from the lamb pieces. Combine marinade (A) and (B).
  2. Marinate the lamb pieces for several hours in the refrigerator.
  3. 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).
  4. Remove the lamb from the pan and place on separate serving plates.
  5. Heat remaining butter in a non-stick saucepan, fry garlic, onion and basil leaf until fragrant. Add mushrooms, pea shoots and remaining marinade.
  6. Add chicken stock and bring to the boil. Simmer for 2-3 minutes.
  7. Pour the sauce over the grilled lamb pieces and serve immediately.

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