- 8 lamb shoulder chops
- wasabi paste
- large handful of sesame seeds, you can use white and black ones but you can also use wasabi sesame seeds if you prefer
- pepper and salt to taste
- olive oil
Kitchen equipment needed
- kitchen paper towels
- large plate
- large skillet
- meat tongs
Preparation — 10 minutes
TAKE the lamb shoulder chops at least half an hour on forehand out of the fridge. PAT them dry using paper kitchen towels and SEASON them on both sides with pepper and salt.
COAT both sides with a thin layer of wasabi paste. COMBINE black and white sesame seeds and place them on a plate. PRESS both sides of the lamb chops into the sesame seeds.
Finishing the wasabi and sesame lamb shoulder chop — 5 minutes
HEAT olive oil in a large skillet and cook the lamb chops on high heat for about 2 to 3 minutes on each side. It’s best to cook lamb meat not too long, it still has to be rose on the inside. SERVE with extra wasabi if you like and they taste amazing with white asparagus. Enjoy!