So sometime last week, I made some lamb chops with sides of skin on potato wedges and corn on the cob. I also made a simple gravy to accompany it. I was looking for a quick, simple and nice lunch. This fit into that criteria, with the ingredients I already had at home. Keep scrolling to see how I made this dish.
1.43lb fresh lamb chops
2 Irish potatoes
tsp black pepper
Fresh Parsley leaves
4 garlic cloves – peeled
1/2 tsp salt
2tbsp italian season publix (can substitute for all purpose)
2tbsp soy sauce
1tbsp oyster sauce
2tbsp olive oil
Combine all ingredients together in a blender or food processor (excluding olive oil). Blend until well mixed.
In a container or ziplock bag, put well cleaned lamb chops and add all blended ingredients.
Leave to marinate for two to three hours. You can also marinade overnight.
Heat a frying pan with some olive oil. Remove lamb from marinade and slowly cook on medium heat. Turn over once the first side is done. I like my meat well done, so I cooked it well done.
You can serve this with rice, pasta, fries, baked wedges etc.
I had mine with baked skin on wedges, some sweet potatoes and boiled honey butter corn on the cob.
To make potatoes, rinse your potatoes, and cut in halves. Cut each half into three quarters.
Use tissues to pat dry your wedges until all the liquid is no more.
Place wedges on baking sheet. Sprinkle with some olive oil, salt and pepper.
Bake until crispy and golden brown.
Hope you find this recipe useful.
Lots of Love xoxo