Marinated Lamb Chops
"This is a James Reeson recipe. A great way to cook lamb chops, I am not a lamb eater but am told this was so very tender. Marinate the chops in the pan you are going to cook in (saves washing). You may not need to use the cornflour mix to thicken, the sauce seemed to reduce enough for my liking. I have not included the time for marinating in the cooking time."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (501.3 g)
- Calories 845.1
- Total Fat - 59.1 g
- Saturated Fat - 23.5 g
- Cholesterol - 181.1 mg
- Sodium - 280.8 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 2.3 g
- Sugars - 1.3 g
- Protein - 45.5 g
- Calcium - 159.8 mg
- Iron - 6.4 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place all ingredients (except cornflour) into a container and marinade in fridge, at least a minimum of 2 hours.
Step 2
Place all ingredients into a pan and simmer for 30-45 minutes.
Step 3
Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.
Step 4
Char grill the poached lamb and cook for 5-8 minutes on both sides.
Step 5
Serve with rice and sauce.
Tips
No special items needed.
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