Kimball BBQ Lamb Chop

Ingredients

• For lamb marinade:
• 1 kg Kimball Black Pepper Sauce
• 1 kg Kimball BBQ Sauce
• 600g Kimball Mayonnaise
• 300g Kimball Tomato Ketchup
• 300g Kimball Oyster Sauce

• For blending (blend to fine paste):
• 600g Lemongrass
• 120g Ginger
• 1 kg Red onions

• 80g Garlic powder
• 30g Dried thyme
• 30g Dried oregano
• 150g Dried rosemary
• 300g Kicap manis pedas
• 150g Brown sugar
• 150g Soy sauce
• 60g Salt
• 80g Chili powder
• 75ml Vinegar
• 60g Dark soy sauce

• 10 kg Lamb shoulder

Method

1. For lamb marinade, place lemongrass, ginger and onions in a blender and blend to be a fine paste. Then, toss in the remaining ingredients and mix well. Set aside.
2. Rub each slice of lamb chop with marinade and pour over the remaining of marinade on top of the meat. Cover and marinate overnight in fridge.
3. Preheat frying pan/grill to medium high. Grill lamb chop to desired doneness and serve with desired side dishes.