Ingredients:
- 2 lamb chops
- 2 onion, diced
- 2 tbsp olive oil
Marinate
- 1/2 tbsp olive oil
- 1 tsp Garlic Salt (MasterFoods)
- 1 tsp Italian herbs (MasterFoods)
- 1 tbps balsamic vinegar
Gravy Sauce
Thyme
- 100ml chicken stock
- 11/2 tbps balsamic vinegar
- 1 tsp Italian herbs (MasterFoods)
- Cornstarch for thickening (Your Choice)
Vegetable
- 1 potato, cut (Parboil with salt and oil)
- 1/2 carrot, cut (Parboil with salt and oil)
- 8 baby french beans, cut (Parboil with salt and oil)
- 1 tbsp balsamic vinegar
- 150ml chicken stock
Cooking Instructions:
- Rinse the lamb chops and pat dry with kitchen papers.Brush on the lamb chops with marinate and put into a plastic bag. Refrigerate for 2 hours or best overnight.
- Remove the lamb chops from the fridge and leave it at room temperature for about 20mins before cooking.
- Heat pan with olive oil and brown the lamb chops for about 2mins per side.
- Heat pan with olive oil again, fry and cook onion until soft, add gravy sauce. Thicken with cornstarch, add lamb chops to simmer for 2mins before serve on plate.
- Add olive oil to pan, fry onion until soft then add parboil vegetable to fry until soft then add chicken stock and 1tbsp balsamic vinegar to simmer about 5mins on medium heat, stirring regularly.
- Ready to serve lamb chops with vegetable .
Recipe by Wendy Kwan
