Pan-fried Tom Yam Spicy Lamb Chops

Use the popular tom yam paste to add some oomph to your dishes. It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon! This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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  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.

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