Alive and Cooking

Beer Soaked Lamb

Send to a friend send to a friend! print print recipe


(Serves 2)

500g forequarter lamb chops
375ml beer
½ bunch rosemary, tips only
1 tsp crushed garlic
2 tbsp oyster sauce
1 stick of celery
2 dried bay leaves
1 tbsp tamarind paste
2 tbsp tomato paste
2 tbsp cornflour, mixed with 4 tbsp water (if you want to thicken the sauce)


Place all ingredients (except cornflour) into a container and marinade for at least 1 hour.

Place all ingredients into a pan and simmer for 30-45 minutes.

Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.

Char grill the poached lamb and cook for 5-8 minutes on both sides.
Serve with rice and sauce

Banana & Chocolate Crumble