Dan Hong's lamb chops

 Dan Hong's family recipe for lamb chops

Ingredients

8-12 lamb cutlets

1 tbsp salt

2 tbsp sugar

1 tbsp oyster sauce

1 tbsp Maggi liquid seasoning

1 tbsp vegetable stock powder

1 tbsp Chinese cooking wine

1 tbsp honey

1 tbsp dark soy sauce

1 tbsp sesame oil

1 tbsp vegetable oil

1 stalk lemongrass (white part only ,finely chopped)

Small knob ginger finely grated

2 cloves of garlic finely chopped

Juice of half a lemon

Method

Step one: Combine all ingredients of the marinade in a bowl and whisk till well combined. Pour marinade all over the lamb cutlets and using your hands (this is where gloves come in handy), massage the marinade into chops. Leave in the fridge to marinade for two to four hours or for more flavour, overnight.

Step two: Preheat the grill to high. Place lamb cutlets on a non-stick baking tray and place directly under grill. Alternatively, you could pan fry or even barbecue the chops. Cook until edges are dark and caramelised and lamb is about a medium doneness. This should take around 6 minutes depending on how thick the cutlets are.

Step three: Serve simply with some steamed white rice and a salad of cucumber, tomato and onion.

Tips

Marinating your lamb not only helps to flavour the meat but also tenderises it. This is why a minimum of four hours is recommended.

Make sure you remove the lamb from the fridge at least two hours before cooking to get to room temperature. This helps the lamb to cook more evenly.

This recipe also suits other cuts like forequarter chops, loin chops and lamb leg steaks.

With any leftover lamb, you could chop it up and make a simple lamb fried rice. You could also stir fry the sliced meat with some vegetables and serve in lettuce wraps sang Choi bao style.