Lamb may be a common meat in many households, but not in mine because my mom cannot tolerate the gaminess of the meat. So I never had lamb chops at home until I was in primary school when she cooked me the dish for my birthday.
It was one of the best meals that I remember eating because it had a flavour I had never experienced before. And for someone who doesn’t eat lamb or mutton, she was able to prepare a meal that got a young boy hooked on that meat.
Already a subscriber? Log in.
Get 30% off with our ads free Premium Plan!
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Serve lamb chops with a simple side of chopped vegetables, sautéed onions and mint sauce, if desired.— Photos: LOW LAY PHON/The Star
Marinate the meat in a herbal paste of garlic, olive oil, parsley, rosemary, thyme, salt and black pepper overnight for the marinade to penetrate the bone.
Grill the lamb for about two minutes on each side until nicely seared and crispy.
Leftover lamb chops can be cut into strips and placed with vegetables and onions in a tortilla wrap, rolled into a log and cut into two.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
