Lamb Chop in Caramelized Dang Gui (Angelica Root) Dark Sauce
CNY 2018, remade today: lamb shoulder chop cut in slices in Dang Gui sauce.
Ingredients
| 4 | lamb shoulder chop | |
| — | salt and pepper | |
| 4 tbsp | 60 ml | dark soy sauce |
| 4 tbsp | 60 ml | light soy sauce |
| 4 tbsp | 60 ml | brown sugar |
| 10 slices | Dang Gui / Chinese Angelica (optional add-on) |
Instructions
- Pat dry the lamb and lightly season the lamb before cooking it.
- A) With a little oil, pan-fry the lamb about 3 to 4 minutes on both sides, or longer depending on the thickness of the lamb and your preference of doneness.
- B) Another option: you can bake it at 200°C for 10 minutes, then turn it over and bake for another 10 minutes; lastly turn it over again and broil it for another 10 minutes. Drain excess oil, then off the heat, pour the sauce mixture and coat well.
- Tips for the sauce mixture: add more sugar if it's too saltish due to the light soy sauce (once cooked the taste should be a balance of sweet and savoury intense flavour).
- Pour the sauce mixture and (optional add-on) any herbs or Dang Gui if using; bring it to a boil about 5 seconds (the caramelized sauce tends to dry up and burn easily), then off the heat and quickly coat the cooked lamb evenly and immediately remove it to a serving plate and enjoy.
CNY 2018, remade today: lamb shoulder chop cut in slices in Dang Gui sauce.