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27
Feb 2008
I made this the other night, again from a zaar member it was a wonderful marinade. I had lamb racks, which I browned on the meat side and then finished off in the oven. I basted several times while cooking then sliced into individual chops. You will notice from the photo I slightly overcooked my lamb, as I was waiting for my hubby to get off the phone and I was trying to keep the lamb warm, but thanks to the marinade and basting it came out tender and was not tough. If you would like to read more reviews on this please click here. I am also thinking about starting back catering again, I have catered before for small dinner parties and for large parties of about 50 people, although never anything huge like a few hundred, but am always up for new challenges. I am based in the canton of Vaud in Switzerland and would like to cater from Lausanne to the Geneva area, if you are reading this site and are from around this area I would love to know what you think, so all comments welcome.
Ingredients
8 Lamb chops
1 Tablespoon rice vinegar
1/3 Cup tahini
2 Tablespoons chili paste
2 Tablespoons sesame oil
1/4 Cup soy sauce
2 Tablespoons sugar
1 Tablespoon honey
2 Cloves garlic , crushed
3 Tablespoons water
Method
1. Mix together all the ingredients and pour over lamb chops.
2. Marinate 4 hours or overnight.
3. Heat oven to 375.
4. Remove chops from marinade.
5. In a large ovenproof skillet brown chops 5 minutes per side.
6. Place in oven for 5-10 minutes, serve.
All photos taken by me unless otherwise stated.
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