LOCATION: Recipes >> Lamb >> Lamb Chops 18
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Lamb Chops 18
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LAMB CHOPS CLUB STYLE
4 - 6 fillets of lamb or mutton 1/2" thick
1 teaspoon ginger (chopped)
2 teaspoons garlic (chopped)
1 teaspoon peppercorns (crushed)
juice of one lemon
Worcestershire sauce
salt
Place the fillets one at a time on a cutting board. Sprinkle the
ginger, garlic, pepper and lemon juice on the fillet.using a steak
hammer, flatten the fillet until about 1/4" thick.
Turn over, repeat the ritual with the ginger garlic etc. hammer
the fillet again till about 1/8" thick. repeat this with the other
fillets.
Mix the Worcestershire sauce and salt as required in a cup. Lightly
rub onto both sid es of the fillets.keep aside for 30 minutes.
Shallow fry the fillets in butter (vegetable fat or oil is ok, but
butter gives the meat that "zing") until brown on both sides.
Drain out the butter without losing any of the stuff which has come
off the meat.
In a second pan, melt an ounce of butter, mix in two tablespoons
of flour. Stir on a low fire till the flour turns brown. add a few
chopped shallots (onions a re fine also), a wee bit of celery and
a diced carrot. Stir about for two to three minutes. Add one to
one and a half cups of stock (the cube variety is fine if you don't
have the real stuff).
Bring to the boil and pour into the pan used to fry the fillets.
Arrange the fillets in the pan so that they are covered with the
liquid.
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