Lamb chops ラムチョップ
"English lamb chops, made by my mother today."
このレシピの生い立ち
English lamb chops, made by my mother today.
Lamb chops ラムチョップ
"English lamb chops, made by my mother today."
このレシピの生い立ち
English lamb chops, made by my mother today.
作り方
- 1
Mix 2 'Beef OXO' cubes + mint sauce + malt vinegar in a pan
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- 2
Lovely Lamb from Suffolk
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- 3
Lard. Is this animal fat available in Japan?
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- 4
Lard gets warm + shiny, add 1 tablespoon of rapeseed oil
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- 5
Grind black pepper on lamb
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- 6
Turn
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- 7
Turn
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- 8
Turn on side to get lard coverage.
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- 9
Yummy already!
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- 10
Cover to keep moisture in.
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- 11
Add water.
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- 12
Lay the chops down, shake occasionally.
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- 13
Mix a tablespoon of 'Bisto' gravy powder with water.
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- 14
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- 15
Whisk the Bisto, then shake the lamb.
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- 16
Add the Bisto to the OXO mix in the pan. It's still cold.
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- 17
Take cover off, turn the lamb over, cover again.
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- 18
Turn the heat on the gravy, and stir.
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- 19
Turn the lamb over.
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- 20
Add the juice from the lamb to the gravy.
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- 21
The gravy gets thicker, then add water.
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- 22
NOTE: Use quite low heat for the lamb after it is sealed.
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- 23
Keep stirring the gravy.
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- 24
The gravy should look silky, with a sheen.
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- 25
The gravy is thicker now. It smells good!
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- 26
Turn the lamb again...
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- 27
...then cover.
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- 28
Make a beautiful table...
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- 29
The lamb and gravy are ready.
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- 30
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- 31
Almost...
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- 32
A final stir and decant.
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- 33
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- 34
Ready!
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コツ・ポイント
Photo times are below, in the first comment!
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