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SCMP Reporter

Pan-fried lamb chops with vegetables Provencal

Ingredients

12 small lamb chops

50 grams garlic, minced

For vegetables:

20 grams herbes de Provence

60 grams zucchini

90 grams tomatoes

80 grams cherry tomatoes

500 grams potatoes, peeled, diced and boiled until tender

80 grams mushrooms

100 grams carrots

50 grams onions

2 cloves garlic, sliced

Cooking oil or olive oil

Salt and pepper

For the garnish:

200 grams eggplant

10 grams lotus roots

10 grams bean sprouts

10 grams parsley

1/4 cup red wine

1 tbs HP sauce

150ml oyster sauce

2 tbs French mustard

Mint jelly

Method

Step 1: Trim meat from the bones, scraping the bones well to clean. Save these scraps and chop into small pieces. Marinate the lamb chops with the minced garlic and salt and pepper.

Step 2: Dice zucchini, tomatoes, cherry tomatoes, mushrooms, carrots and onions. Cut eggplant into thick, 10cm-long slices and remove skin. Cut lotus root lengthwise into very thin slices.

Step 3: Saute the diced raw vegetables and potatoes with sliced garlic in a little oil, season with herbes de Provence and salt. Add a few drops of oyster sauce and cook for about three minutes. Remove from pan.

Step 4: Scrape garlic from lamb chops. Heat heavy pan, add oil and fry the lamb chops until brown on both sides. Remove from pan. Add more oil to the pan, if necessary, add lamb scraps and cook until brown, then stir in sauteed vegetables and cook for three more minutes. Remove from pan. Heat another pan with a little oil, add garlic used to marinate the lamb chops, red wine, oyster sauce and mustard and cook for two minutes. Stir in HP sauce - if sauce is too thick, add more red wine. Pour into bowl and keep warm. In a clean, deep pan, heat oil and deep-fry lotus slices until light brown; drain on paper towels. Lower heat and cook eggplant slices for three minutes, drain and season with salt. Divide eggplant between four plates and top with sauteed vegetables. Place three lamb chops on top of vegetables, then add bean sprouts, fried lotus root slices and parsley. Serve with mint jelly and the red wine sauce.

With the lamb, Tan recommends serving a Chilean red, the Santa Helena 2000.



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