Norm’s Lamp chop
1 kg Lamb shoulder
Marinade:
2 large size Bombay onion chopped to small pieces
2 teaspoons salt
1/2 teaspoon black peppers
5 tablespoons Lea & Perrins Worcestershire Sauce
1 tablespoon of mint
4 tablespoons extra virgin olive oil
Seasoning and frying:
1 cup of extra virgin olive oil for frying
10 tablespoons hockery sauce/chinese sweet soya sauce for seasoning
1 teaspoon coarse black peppers
Marinade lamb in marinades for 3 hours, an fry lamp until brown approximately 3 minutes on each side, sprinkle seasoning and serve.
Posted: January 5th, 2008 under Special Recipe.
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