Best Lamb Chops in PJ

Served on a round wooden board, the lamb chops are just simpl irresistible. Focusing on the taste and quality of the meat itself, the food presentation is done in a rather simple way. The sides consist of salads and mash potatoes which taste pretty decent. The lamb chops are juicy, thick, and beautifully cooked. The marinating is done sufficiently to add flavours to the lamb, and at the same time letting the natural aromas of the meat to come through. What’s fun about the whole experience is that the sides are refillable. Great money value!

The NZ Baby Lamb Cutlets (French-Cut) is served with three pieces on a plate. For your information, French-Cut is a method of cutting meats to remove fats and letting the meat stick out. The lamb served look lean without any excess of tendon and fat. Since the meat is a part of a baby lamb’s rack, the texture is quite tender and not very chewy. With such lovely flavours and beautifully marinated, this dish will leave you feeling pleased and fulfilled. You might notice the aluminium foil wrapped around the bone part. That is for you to enjoy the lamb like a drumstick. After all, eating lamb cutlets with hands are more satisfying than using cutlery.

Nothing can beat Honey Glazed Lavender Lamb Rack’s food presentation served by Lancelot Tea Guild. The plate is gorgeously decorated with colourful grilled veggies which consist of eggplant, carrots, green and yellow zucchinis. Perfectly marinated with tea leaves and grilled to the right char, the two lamb racks are simply delightful. You will love the tenderness and flavour of the meat. Mint sauce is also served alongside the main dish. However, the flavour of the sauce can be quite overpowering, but it is all coming down to people’s preferences. With the delicious flavour, reasonable price and lovely ambience, this one is definitely ‘something’.

Boasting a splendid array of local and Western delights, Restoran Murni Discovery has captivated the hearts of all walks of life. A common rule here is to wear stretchy pants over as portions are beyond generous. Among the pull for punters are their lamb chop, which is deftly done on the griddle and served with a couple of condiments. And we are not talking about those regular sides like coleslaw and French fries only, how about fried rice, spaghetti Bolognese, fried keropok and toasted bread sharing the spotlight on the platter? The meat is thumped to tenderise it further and ensure the cooking is even, while the combination of flavours are nothing but delicious. Match your monstrous main with a milo dinosaur and return home with a bloated tummy.

Not grilled, but this lamb chop is pan fried instead. Not the healthiest way of preparing lamb chops, but surely the tastiest. The meat is tender, juicy, well-seasoned and slightly on the bloody side. Gravy plays an important role in completing the dish. It is in the right proportion, not too thick, nor too salty. Just nice. The food comes along with vegetables, mash potatoes, and mint sauce. The mint sauce is what makes this dish extra tasty. It gives the dish an oddly fresh savour. To give extra ‘ummpphh’ to the mash, you can dip it in the mint sauce and enjoy the weirdly delicious taste.

For those who love having their lamb chops differently, they should definitely try the Sizzling New Zealand Lamb Chop at Coliseum Café. The dish is served with three large meat chunks and you will be able to choose between four types of gravy – Black Pepper, Mushroom, Garlic and Brown Sauce. However, this restaurant does not offer any mint sauce to go with the food. Texture-wise, you will love the tender and nicely done meat with almost no bones. It had a fair share of lean meat and fat which went very well with the selections of gravy. Highly recommended!