I love to make chops & steaks that marinade with barbeque sauce, yellow mustard and lots of black pepper, as that’s the ultimate favourite of my father. For a change, I made some lamb chops with mushroom sauce the other day.
Lamb Chop with Mushroom Sauce
1 TBsp AP flour
2 TBsp cooking oil
9 fresh button mushrooms, sliced
1/5 onion, minced
1 shallot, minced
3 cloves garlic, minced
a pinch of minced ginger
1/2 tsp ground black pepper
1 cup water + 1/4 chicken cube (even better if using actual stock)
drops of dark soy sauce
1/2 TBsp butter
salt to taste
optional: 3 TBsp white wine
3 lamb shoulder cuts
cooking oil (or butter)
1. Firstly, pat dry & rub the lamb shoulder cuts with some salt and lotsa black pepper. Set aside to marinade while working on the sauce.
2. Prepare some roux: heat 1 TBsp of oil in medium-low heat, stir in 1 TBsp of flour to cook till light caramel in colour, remove from heat and set aside.
3. In a saucer pan, heat 1 TBsp of oil in medium-high heat, sauté minced onion, shallot, garlic & ginger till fragrant. Add in the button mushrooms and sauté till fragrant.
3. Add the water, stock cube & optional wine, stir and bring to boil. Turn to medium-low heat. Season with salt and pepper, add dark soy sauce into desired sauce colour. Dilute the roux with 2 TBsp of water, add gradually stirring into the sauce. Turn to low heat to simmer for 5 minutes, stir the sauce to somewhat thicken. Stir in 1/2 TBsp butter and remove from heat.
3. Heat a frying pan with 1 TBsp of oil (or butter) in high heat, pan-fry both sides of lamb shoulder till "brownish". Turn to medium-high heat to pan-fry till cooked. (Alternately: grill the lamb shoulders for grilled lamb chop.)
4. Serve the hot lamb chop with mushroom sauce.
Of course, have the mushroom sauce lamb chop with your favourite salad and/or potato dishes, a soup, a dessert or something. I went with a Greek salad that I have written in a separate entry - here -. Anyway, I really wish I have some cast iron sizzling plates for my lamb chop...