Lamb Steaks.

No this is not a random post okay. 2 days ago, I decided to try out my now rusty cooking skills thanks to my Malaysian holiday, where, like a bum, I ate out for every meal.



Anyways, since my mom had defrosted lamb chops, that is what I have to work with.

Behold! Lamb Chops!

Okay, so about 2 hours before cooking, I marinated the lamb pieces with these ingredients:

Some Kikkoman soy sauce, black pepper and sugar for the basics. Then I added some sesame seed oil for some flavour and smell along with a touch of Basil leaves for that added spice. Then some chopped garlic was added in to give it some fragrance, especially during the frying part.

Now, the "enjoyable" part is mixing up all these ingredients into the meat itself, which is fairly straightforward. Now, you can either use your hands (be careful to wash them first, or you might get more flavours than you bargained for xD) or a spoon or some other utensil, but personally i find that personally fingered food always tastes better =D

Okay, this is how it SHOULD look after marinating, with a bit of extra sauce around, unless of course you did something wrong. <<---(disclaimer) Okay. Especially in hot weather, you have to cover the meat in cling film and then stick it in the fridge for the next 2 hours or so for the sauce to settle into the meat. If you're in a rush, then the marinating period is unneccesary but it just wont taste as good. Anyway, when you cook, use a pan or a wok, preferably non-stick so that cleaning won't be that much of a hassle. Put some oil in the pan and thenlet it heat up before putting the lamb in, not too many at a time.

I usually don't actually time my cooking, but you will get an indication to when it is done. When in doubt, you can use a pair of scissors to snip a bit of the meat to see whether its reddish inside. For meats like lamb and beef, generally considered cleaner meats, it is okay to have it slightly reddish as it is juicier and more tender than having it cooked to well done.

Okay, after all that, it should look like this:

Well, lamb steaks are very versatile, so you can just serve it by itself or any manner of side dish you'd like to have, preferably with some carbs and veges for a balanced meal.

This is like a really simple meal to cook, so all students already overseas or going over soon should learn this easy recipe. And also, don't forget to line the floor with paper and wear gloves if you're not used to the oil flying out at your hand because it does happen...a lot.

Toodless.