Lamb Chop In Whisky Rosemary Sauce

Ingredients

• 1 tsp dried rosemary
• 3 tbsp brown sugar
• 2 slice lamb shoulder chop
• 1 cup whisky
• 3 tbsp heinz tomato sauce
• 3 tbsp heinz chili sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp teriyaki sauce
• 1 tbsp djorn mustard
• 3 small pounded shallot
• 3 clove pounded garlic
• 1 dash salt and black pepper
• 100 grams angel hair paste

Instructions

1. PASTA
2. bring water to a boul then add salt and angel hair pasta and simmer for 2 minute then drain and set aside
3. WHISKY ROSEMARY SAUCE MARINATE
4. mix all ingredient
5. MARINATE LAMB
6. put lamb on sauce and marinate for minimum 20 minute then drain and bake it
7. bake at 200 C for 20 minute then turn over and baste and bake for another 20 minute
8. WHISKY ROSEMARY SAUCE DRESSING
9. bring balance whisky rosemary sauce marinate to a boil then simmer for 3 minute till almost thicken
10. coat baked lamb shoulder chop and serve as it is
11. WHISKY ROSEMARY PASTA
12. toss the cooked angel hair pasta on the remaining whisky rosemary sauce
13. BELOW ARE FEW OF MY WHISKY SAUCE RECIPE ,I AM GLAD TO SHARE WITH YOU