Tuesday, 27 May 2008

Spicy Rack of Lamb

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

10 pieces lamb chops
2 pieces kacang botol (four angled beans)
Some onion and red chillies (sliced)
Eggplant’s skin

Marinade: For Blending
1 tbsp garlics
1 tbsp shallots
1 tbsp celery
1 tbsp carrots
1 tbsp lemon grass /serai
5 tbsps water

5 tbsps A1 sauce
5 tbsps HP sauce
10 tbsps L&P sauce
1 tbsp black pepper
4 tbsps hoisin sauce
2 tbsps light soy sauce
2 tbsps chilli sauce
6 tbsps sugar
2 tbsps chicken powder
6 tbsps Japanese BBQ sauce
200 ml canned longan juice

1. Clean lamb chops. Marinate with marinade for at least 2 hours.
2. Heat up 3 tbsps butter in a pan. Fry the chops till cooked. Place onto a plate.
3. Pour away the butter oil. Add in sauce and bring to a boil. Pour over the lamb chops.
4. Boil 1/2 pot of water. Drip a few drop of oil and a little salt. Blanch four angled beans and sliced. Place at the side of the plate with chillies and onions.
5. Coat onions with flour paste*. Deep fry till golden. Roll around with shredded steamed eggplant’s skin. Serve together with the lamb chops.

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