Dark Lord's Lamb Chop Feast
Ingredient:
Lamb Chops -- 2 (250 kg)
Knorr Lamb Stock Bubes -- 1 (split into a 3/4 piece and a 1/4 piece)
Olive Oil
Rosemary
Fish Sauce -- Optional...only use if you want a "very rich/strong" sauce
Double Cream
Water
______________
Method:
1. Use 1 Tsp of Olive oil and 3/4 of the lamb stock cube and mix them together into a paste
2. Make holes in your lamb cutlets, not too many.
3. Marinade the paste on the lamb cutlets, leave for a few minutes
4. Put 2 Tbsp of olive oil in pan and cook the lamb cutlets in it
5. Should take 6 - 8 minutes to cook. Turn over frequently during that period.
6. Take lamb cutlets out of pan and drain oil off
7. Put 350 ml water in that same pan and heat to a very high temperature. Add the remaining 1/4 of the lamb stock cube and bring to boil.
8. Once half the water has evaporated ad 1/2 tsp Fish Sauce and 1 tsp double cream. Mix and keep boiling.
9. Keep on boil for 3 more minutes, the pan should have a semi thick sauce in it now. If you want a thicker sauce, add corn flour.
10. Pour sauce over lamb cutlets and ENJOY!
*You are advised to eat it with salad.
