- 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.
- 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.
- Serve hot with the BBQ sauce and desired side dishes.