Tag Archives: lamb

Lamb chop dinner

20 Aug

To be honest, I’m not a big fan of lamb. My mum absolutely cannot take the smell so I grew up without eating lamb much. However, I have to admit that if done well, it can be very delicious. It helps that S loves lamb and mutton so that encourages me to introduce it to my palette. It still isn’t a meat I will have often though; I very much prefer beef (:

The last post I talked about how I marinated the lamb on Thursday in preparation for Friday’s dinner. When I reached home after work on Friday, I took the lamb out of the fridge and started to bustle about in the kitchen while S sat down in anticipation of his lamb meal, haha!

For a more balanced diet, I whipped up a dish of asparagus with bacon, cheese and lots of black pepper. It was a satisfying crunchy complementary side dish to the juicy meat. I overcooked the lamb a little because it looked red still on the outside and S is a little paranoid about eating raw meat but don’t worry, I will take that in account in the recipe and give you a shorter time so your lamb won’t be overcooked! (: I personally prefer my meat a little rare too!

S was so happy as he tucked in and I was pleased when he gave me 80% for the entire dinner! (: it is, after all, my first attempt at lamb!

Serves two

Equipment you need
Heavy-bottomed frying pan / Happycall
Medium and large baking trays
Baking sheet


1 Preheat the oven to 160 degree Celsius. Prepare the large baking tray and line it with a baking sheet.
2 In a heavy-bottomed frying pan (I used my Happycall which was a gift from my MIL), heat up two tbsps of olive oil over medium to high heat.
3 Once the oil starts to bubble, add the lamb chop pieces and brown it – frying it for about 3 minutes on each side. It was here when I really appreciate the Happycall pan because all I had to do was to close the lid, flip it on the other side and let it fry too instead of flipping piece by piece.
4 Transfer the lamb to the large baking tray and let it cook for 20 minutes. I did so for about 25 minutes, which is good for people like S who prefer their meat well done.
5 When it is done, take the meat from the oven and let it rest for 5 to 10 minutes.
6 Serve with a sauce of your choice!

Roasted Asparagus

Ingredients you need
12 to 15 pieces of asparagus
2 tbsps olive oil
1/4 cup grated parmesan cheese
2 slices of bacon, cut into small pieces
1/2 tsp sea salt
Freshly ground black pepper (to taste)

1 Set oven to 190 degree Celsius.
2 Cut off the ends of the bottom of the asparagus and discard.
3 Arrange the asparagus on a baking sheet.
4 Drizzle olive oil all over the asparagus.
5 Generously sprinkle sea salt, black pepper and the parmesan cheese over the asparagus as well.
6 Roast in oven for about 6 – 8 minutes, until the asparagus just beings to soften and the cheese has melted and started to turn golden brown.
7 Serve hot with lamb!

Lamb recipe adapted from http://www.jocooks.com/main-courses/rosemary-lamb-chops-with-garlic-mint-sauce/
Roasted asparagus recipe adapted from http://www.sprinkledwithflour.com/2012/03/roasted-parmesan-asparagus.html


Lamb chop marinate

17 Aug

I know I said that I will upload the recipe after trying the food to see if it was good and worth sharing but I guess I couldn’t wait! Also, I sort of have short-term memory so if I don’t write it out, I will forget what I threw into the marinate!

S and I went grocery shopping last night and we combed two supermarkets high and low but we couldn’t find any fresh rosemary – which would go so well with lamb. I found a substitute however: fresh thyme, and modified my recipe a little to accommodate the change.

We raced home to dump everything in the fridge and quickly left for a meeting in church so I could only work on the marinate after we returned from the meeting. S was dead tired by then but he accompanied me in the kitchen when I was doing this and even helped with thawing the lamb chops out a bit (:

It’s actually really very easy to put the things together – all you need is thyme, olive oil, garlic, lemon, black coarse pepper and salt! Then you mix it together and liberally apply it all over the lamb, and put it back in the refrigerator for well, some people say an hour will do. Others say 6 hours is ideal, and others say overnight. I chose the option that was most practical (overnight) because I’m working all day today and won’t have time tonight to leave the meat to absorb the marinate before cooking. S will probably be a red-eyed hungry monster if I did that, haha.

Equipment you need
A big bowl
Sharp knife
Chopping board

Ingredients you need
3 tbsps olive oil
Juice from half a lemon
5 sprigs of thyme finely chopped
4 cloves of garlic, minced
Black pepper and salt (to taste)

1 Remove thyme leaves from the stalk and chop the leaves. Put into bowl.
2 Chop the garlic and slice a lemon and squeeze the juice out. Put into bowl too.
3 Throw in the rest of the ingredients into the bowl and mix.
4 Liberally apply marinate all over the lamb chops and refrigerate for a minimum of one hour.

Happy meat chef in the making!

16 Aug

I am so thrilled by the fact that I have over $100 of meat sitting happily in my freezer because of a fantastic giveaway! I just love freebies, don’t you? 😀

It all started with a subscription to Honeycombers’ mailing list (you should subscribe; it is really quite interesting sometimes) and I received an email from them Tuesday, with the subject header [$1000 The Butcher Giveaway]. I excitedly opened the email and was wondering at the back of my mind what I needed to do – if it involved writing, taking a photo, etc etc … but no! All I  had to do was to be one of the first five to drop by any of their outlets and mention “Honeycombers” and I will be the proud owner of a Family Meat Pack valued over $100!

I immediately poked S who was beside me at that time, and told him that we had to leave soon (we were at his parents’ place for dinner) and try our luck – and 20 minutes later we were in the car zooming down to the outlet nearer us, hoping and praying that we could make it. It was already three hours since the email was sent out  but something told me to give it a try.

We walked in The Butcher together and I went up to the man sitting by the computer and said, “Um … Is there any chance that we … ?” and before I could complete my sentence, he smiled and informed me that I made it and I was the third! I practically squealed in delight. The Butcher is a place I have wandered into occasionally because I am always so fascinated by the wide selection of gourmet meat they have got but I always walk away empty handed. So you can imagine the smiles on our faces when we walked out this time, with one great big bag with our favourite meats: beef, pork, chicken and lamb!

That’s him packing up our meats! And that’s just one corner of the entire meat selection available!

We went home and I threw everything in the freezer, showered and immediately switched on my iMac to browse recipes for lamb chops and whole roast chicken. I managed to find something do-able for a noob cook such that I am and promised S that he can start looking forward to an elegant lamb dinner Friday evening!

Am off now to buy groceries now for tomorrow’s yummy dinner! I will upload the recipe(s) I used if it turned out well (: stay tuned!

The Butcher 

44 Jalan Merah Saga #01-50 S278116
80 Marine Parade Road #B1-83B S449269

Jessica Sinclair

My Journey To A Better Back

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... every perfect gift is from above, coming down from the Father of lights (James 1:17)