Roasted Lamb chop with rosemary Recipe
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Ingredients4 pieces of lamb shoulder
1 tbsp rosemary
1 tsp oregano
1 tsp black pepper
1/2 tsp lemon pepper
1 tbsp tomato sauce
1 tbsp olive oil
1 tbsp chopped ginger
1 1/2 tbsp chopped garlic
3 tbsp honey.
1 tbsp butter
pinch of salt
2 slices pineapple rings, cut into quarters
3-4 floret broccoli-cut smaller
1/2 tsp garlic
1/2 cup chicken stock
1 tbsp brown sugar
How to make Roasted Lamb chop with rosemary
1. Marinate lamb for 2 hours at least or longer. If you chilled the lamb during marination, leave at room temperature before grilling them. Dot some butter on lamb. Arrange on rack .
2. Grill for 1/2 hour on each side or less , depend on your taste buds. in oven at 220 C .
3. With the remain marinate sauce, heat 1 tbsp butter and add sauce, you can add chopped mushrooms if you like. cook till thicken and pour over grilled lamb and serve hot with wedges potatoes. and garnish with caramelize pineapple and vegetables.
heat a pan and place the pineapple in it, Add brown sugar and let it brown on each side until the pineapples are caramelized.
For the broccoli and carrot, heat 2 tbsp oil and saute garlic, add vegetables and chicken stock. Cook for 2 mins and stock absorbed.