Wednesday, 25 June 2008


From Y3K Recipes Issue No.7 – July/ August 2002)
Copyright of Y Three K Publisher. All rights reserved.

2 pieces lamb chops/ lamb shoulders

4 shallots (pound, extract juice)
1/2 tsp chicken powder
1 tsp LP sauce
1 tsp oyster sauce
A pinch of salt
1/2 tbsp sugar
A pinch of pepper
Black pepper sauce:
A few slices onion
1 tbsp black pepper (ground coarsely)
4 tbsp brown sauce

For garnishing:
Green, red and yellow capsicums
1. Marinate lamb chops with marinade for 1 hour.
2. Heat up some oil over medium heat in a frying pan. Shallow fry both sides till cooked. Dish up.
3. Heat up 1 tbsp oil over medium heat in a frying pan. Fry onion till fragrant. Add in 4 tbsps brown sauce. Add in black pepper and bring to a boil. Pour over lamb chops. Garnish and serve.

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