Chef Rose


4 slices lamb shoulder chops
2 onions (sliced thinly)
2 tbsp coriander leaves (chopped)
1 tbsp butter


2 tbsp tom yam paste
1 tbsp meat curry powder
1 tbsp fish sauce
1 tbsp honey
1/2 tsp pepper
1/2 tbsp ground black pepper


1. Trim off excess fat from the lamb chops. Cook the chops with ginger in a pot of water for 30-35 minutes. Remove and season with the marinade and coriander leaves for at least two hours.

2. Heat a grill pan with butter. Add in marinated lamb and pan-fry each side for 10 minutes.

3. Add in onions and fry briefly until onions turn soft.

4. Once lamb is cooked to your preferred doneness, dish out and serve.