Lemon Herbs & Spiced Lamb Chops With Hungarian Sausages

A friend of mine Ally , was on a long 2 weeks annual leave. Sleeping and shopping was no longer on her "must-do" list. So, one fine evening after many attempts in search of "comfort food", we'd decided to cook up a storm with basically "nothing" in the kitchen. The challenge was to make lamb chops in 1 hr, including marinating time...

The raw material (with compliments from Ally):-

Lamb shoulder
Purple cabbage
carrots
Sos Seribu Pulau (Ally call it Treasure Island Sauce :))
Lemon
Tomatoes
hashbrowns


What I found in our little abundant kitchen:-
Mayonaise
1/2 a clove of garlic
Black & White peppercorn
Dried Thyme
Dried Rosemary
HP Sauce
Sea salt
Hungarian sausages (Didn't manage to find German's sausages, Hungarian pun sapu lah!!)
Ginger (I think it was abundant in the fridge for at least 2 months liao)

Firstly,boil these Hungarian babes in boiling water until it's cooked. (To avoid the bursting of the "skin" when it expands during boiling, poke holes all over the sausages) Later, I shall pan fry just to brown it a little..

Milk the ginger to get "juice"

Pound black and white pepper, thymes and rosemarry (for the flavor) and mince the garlic. Massage all the the spices onto the lamb together with salt, HP sauce, lemon and ginger juice.

Pan fried marinated lamb shoulder in high heat to seal the juice..needs only few minutes on each side. The side dishes was purple carrot & carrot coleslaw with a hint of lemon juice and thousand island, grilled tomatos with oregano and rosemarry and of course the oven baked hash browns..

Bon appétit!