- 4 pieces of shoulder-cut Lamb Chops, from Cold Storage, cut into halve.
- Marinate – A handful of Ginger, Garlic and Mint leaves – roughly chopped.
- Mint Sauce – A handful of Mint leaves and a little Garlic – roughly chopped.
- Lots of Salt. Sugar, coarsely grounded Black pepper and Shaoxing wine. Optional – A touch of Oyster sauce, Light soy, Dark soy and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by blending or smashing Side Marinate Ingredients to paste. Extract out the juice. Marinate the Lamb with the juice plus all the Seasoning Ingredients. Mix well and marinate over-nite.
Mint Sauce – Finely chopped the Mint leaves and Garlic. A generous amount of good quality Extra Virgin olive oil. A pinch of Salt and Sugar (preferably Brown sugar). Optional – a squeeze of Lemon. Mix well and set aside.
Make sure the Lamb are at room-temperature (out of the Fridge for at least an hr). Heat up a non-stick Pan, drizzle a little oil and sear the Lambs till slightly charred (make sure the Fat is rendered out for robust flavor) in medium/low heat – abt. 3-5 mins each side, depending on the thickness of the Lamb. When done, let the Lamb sit for a few mins. Ur plate of aromatic “Pan Seared Lamb Chop” is ready to be served warm with the Mint sauce.