Part of our marinated line up that we've introduced during this MCO is our marinated lamb chops. Probably one of the most beloved meat in Malaysia, lamb/mutton is meat that is enjoyed by all. Whether it's cooked low and slow to uber tender or quick fry over the grill, it's one of those meats in people comfort food list.
It's a little more pricey compared to beef and chicken per kilo which makes it a more luxury meat and not eaten often but something people want to have every now and then to treat themselves.
For my marinated lamb, I use a blend of spices and herbs like rosemary, smoked paprika, black pepper, and of course salt. The wet ingredients include premium selected soy sauce and oyster sauce. This is so far the only blend we do for our lamb but we'll be introducing some new flavors when sales pick up. We want to get a little more solid on 1 blend first rather than have varieties and not able to sell them all.
These are shoulder cuts that is cut into steaks. It's pretty thin so it doesn't take long to cook at all. At most it'll take 1 and half minutes on each side to cook through and you'll have a tender and juicy piece of meat. The shoulder is one of my personal favorite cuts of any animal as it works the most and has the most flavor in the meat though it's a tough cut.
Cooking it low and slow can also be another option. About 2 hours with some root vegetables and onions in a braising liquid will make you some really tender and super flavorful stew; my personal favorite way to make them.
What's your favorite way to cook a lamb chop? High heat and fast or low and slow?
You can also find more of my food postings on Instagram #burgergilerpower or follow us on Facebook at Burger Giler Power. Appreciate the support.
-
