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.
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.
Heat a grill pan with butter. Add in marinated lamb and pan-fry each side for 10 minutes.
Add in onions and fry briefly until onions turn soft.
Once lamb is cooked to your preferred doneness, dish out and serve.
Tags: Amy Beh, Cook's Nook, RECIPES, Tom Yam, Tom Yum