For the Sauce
500g shallots, peeled and roughly chopped
200g ginger, peeled and sliced
2 red chillies, deseeded for less heat (optional)
6 cloves garlic, peeled
1 litre lamb stock
80ml soy sauce
50g oyster sauce
1 tsp black peppercorns, toasted and crushed
Salt to taste
For the lamb & cabbage
4 lamb chops
1 Hispi cabbage, halved lengthways
Olive oil
Salt & black pepper
Joining the list for the first time in 2024, The Parakeet shares their recipe for their Grilled lamb chops with spiced shallot sauce & charred Hispi cabbage dish.
Sauce Base:
In a blender or food processor pulse the shallots, ginger, chilli, and garlic until you achieve a coarse paste
Sauce:
Heat a pan over medium heat and add a little oil
Add the blended mixture and sweat it down, stirring occasionally, until golden and fragrant (about 8-10 minutes)
Pour in the lamb stock and bring to a gentle simmer
Reduce the liquid by half (this should take around 15-20 minutes)
Stir in the soy sauce, oyster sauce, and crushed black pepper
Taste and adjust seasoning with salt if needed
Lamb Chops:
Preheat a grill or griddle pan to high heat
Season the lamb chops generously with salt and black pepper
Grill for about 2-3 minutes per side for medium-rare, or longer depending on your preference
Let them rest for 5 minutes before serving
Hispi Cabbage:
Drizzle the cabbage halves with olive oil and season with salt
Grill cut-side down for about 3-4 minutes until charred, or roast in a 200°C (400°F) oven for 15-20 minutes until softened and slightly caramelized
Assemble and serve:
Arrange the lamb chops on a serving plate
Spoon the rich shallot sauce over the top
Garnish with the grilled Hispi cabbage on the side or over the top of the lamb
