As mentioned, I was sponsored 1 pack of French Lamb Rack from Pure South Asia, and each pack actually consists of 2 racks i.e. 14 ribs. Since there are only 3 of us, I cooked the racks on 2 days. Basically defrost the whole pack (both racks are packed together), cooked a rack on day 1 and the remaining on day 2. The meat remained fresh the next day, so no worries about it!
This time, I went back to my Western-style grill pan and seasoned the lamb chops with sea salt and black pepper just before grilling. But I glazed the lamb chops with caramelised balsamic vinegar for some mellow sweetness and tangy flavouring.
I'm a big fan of Caramelised Balsamic Vinegar, tried it at a vineyard in Australia and fell in love with the mellow tangy and sweet taste so bought a bottle back. Used it as salad dressing, as glaze for meats, as sauce... It's actually very easy to make at home, it's essentially a reduction of balsamic vinegar with dark brown sugar and some water. Balsamic vinegar itself may smell and taste quite sharp, but after reduction and addition of dark brown sugar, it has this deep mellow flavour which is so tantalising.
Grilled Pure South Lamb Chop with Caramelised Balsamic Vinegar
- 1 Pure South lamb rack (about 450g)
- Sea salt, Black pepper
- Caramelised balsamic vinegar (store-bought or homemade)
- Cut rack of lamb into individual lamb chops (7 pieces).
- Sprinkle both sides of lamb chops with sea salt and black pepper.
- Add 2 tbsp of olive oil to grill pan (brush till pan is evenly coated), heat the pan till smoking hot, and pan fry the lamb chops for 40 - 45s on each side (depends on desired doneness), until the chops get a slight char. Brush both sides of lamb chops generously with caramelized balsamic vinegar.
- Serve directly on grill pan, or transfer to serving plate.
- Best eaten hot, on its own or with more caramelized balsamic vinegar.
Caramelised balsamic vinegar
- ½ cup balsamic vinegar
- 2 tbsp water
- 95g dark brown sugar/muscovado sugar
- Add balsamic vinegar and water to a small pot, bring to boil on low heat.
- Reduce heat to very low and simmer liquid till reduced by half, about 8-10 mins.
- Add dark brown sugar and cook till all sugar is melted, about 5-8 mins.
- Let the caramelized balsamic vinegar cool down completely and store in glass bottle.
- Use as glaze or salad dressing.
This time, served the lamb chops with buttered corn kernels, creamy spinach, mashed potato and mango pomegranate salsa and cherry tomato. My goodness, what a spread! Wish I could eat like this everyday!
A shout-out to visit Pure South Asia's website for online ordering. From now till 31 July, use promo code FARMFRESH2U to get 10% off your first purchase!
Thank you Singapore Home Cooks and Pure South and looking forward to more collaborations =D
#puresouth #newzealand #grassfed #freerange #singaporehomecooks