Lamb Chops x Skin on wedges

Hey Foodies,

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

Fresh ginger

1/2 tsp salt

1/2 lemon

1/2tsp salt

2tbsp italian season publix (can substitute for all purpose)

2tsp honey

3tbsp water

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

One Comment Add yours

  1. Looks good! I bought some lamb shoulder chops the other day. Will try pan-frying them like what you did. Yum!

    Liked by 1 person

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