Lamb Oyster Chops in House Marinade
Lamb oyster chops are a cut from the shoulder. They contain terrific intermuscular fat which makes them perfect for barbecuing. To get the full umami romance of fish sauce, marinate the chops the day before you wish to serve them.
Ingredients 10
2 rosemary sprigs, leaves picked and chopped
1⁄2 bunch oregano, chopped
30 g flat-leaf parsley leaves (italian parsley)
1⁄2 lemon, zested
2 garlic cloves, sliced
50 ml fish sauce
50 ml olive oil
8 lamb oyster chops
mustard, to serve
lemon wedges, to serve
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Method 4
To make the marinade, add the , , , , , , and to a food processor and blend for about 2 minutes to form a paste.
Put the in a large dish and cover with the marinade, making sure the lamb is coated all over. Cover the dish and leave in the fridge to marinate overnight.
You can cook these in a frying pan, but we think it’s best over charcoal. Heat enough charcoal to cook your chops (or heat your frying pan over a high heat), grill (or pan fry) for 4–5 minutes on each side until well caramelised and cooked to medium-well. Set aside in a warm spot to rest for 15 minutes.
Arrange the on a serving platter and serve with the mustard and lemon wedges.
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Notes
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