Lamb Chop with BBQ Sauce (Lamb Chop Ala Malaysia)

Ingredients

• For BBQ sauce:
• 1 kg Kimball BBQ sauce
• 500g Kimball Chili sauce
• 100ml Oil
• 600g Onions, finely diced
• 400g Canned pineapple, finely chopped
• 4 cups Water

• For lamb chop:
• 60 pcs Lamb shoulder
• 100g Salt
• 100g Black pepper
• 100g Garlic powder
• 100g Onion powder

• Oil for pan frying

Method

1. For BBQ sauce, heat up oil in frying pan and sauté the onions until fragrant. Add in pineapples, all Kimball sauces and water. Stir well and bring to a boil. Turn off the heat and set aside.
2. For lamb chop, marinate lamb shoulders with all the dried ingredients overnight in fridge. Heat up oil in a grill pan and pan fry lamb shoulders for 6-7 minutes on each side.
3. Serve hot with the BBQ sauce and desired side dishes.