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Marinated Lamb Chops

Lamb chops
1 sm onion
1 spring onion
3 tbsp oil
1 tbsp light soy
2 tbsp white vinegar
Mixed herbs
1/2 cup tomato juice
Chicken Stock
Salt and pepper

Put all ingredients into a container and marinade overnight – turn once or twice.

Seal chops quickly in a pan.

Place chops on a cooling rack over a baking tray (or use the grill tray if you have one with a rack), try to get the onion to stay on the chops and the liquid to drip into the tray. This will become the sauce.

Into the baking tray, pour about a cup of chicken stock – keep an eye on this to make sure it doesn’t evaporate (Refresh with water while cooking as necessary). Bake at 180c and don’t turn the chops. When they are done (about 30 mins depending on their thickness) set them somewhere warm to rest (relaxing the meat after cooking makes it more tender).

Run the liquid in the tray through a sieve into a small saucepan. Taste and adjust with water or salt. Add about a tablespoon of butter and simmer gently.

Cover the chops with sauce then serve with salad and rice or other chop friendly foods – the sauce works as a very nice salad dressing.

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