The grilled lamb chop is one of the classic Western dishes that is adored by Malaysians across generations. Unlike a steak, the lamb chop usually contains a higher percentage of fats, making it juicier and tastier.
Unlike the typical lamb chop, the grilled lamb chop is cooked on a hot grill and served immediately. Most of us pair it with black pepper sauce or mushroom sauce and a side of French fries, coleslaw or mashed potatoes.
No matter what your preferences are, we all agree that grilled lamb chop is probably one of the best dish ever invented and we will never grow tired of it.
The History of Grilled Lamb Chop
Eating lamb has been part of the human civilisation. Men hunt to survive and eating meat like a lamb was seen as a means to escape. Over time, humankind started farming instead of hunting, and the consumption of lamb has grown ever since.
During the Middle Ages, sheep was considered as the most profitable livestock. Farmers use the wools to be turned into clothes, their skin for parchment, their meat for human consumption and their milk for consumption and to be churned into cheese and butter.
Because of its profit, a lot of the western nation shed blood over it, causing social division and relationship strains. Up until the 1900s, lamb never really made it to American plate because of this reason alone.
Even after that, the US government still implemented a sanction that limits the breed of sheep that was allowed in the country. Over the years, with plenty of laws in place, lamb quickly rose to become a worldwide favourite with one of the most significant states to export lamb meat being New Zealand.
There is no clear history of when the lamb chop was introduced to Malaysia, but it is safe to say that when Melaka became a pit-stop for most of the international traders, lamb consumption was slowly introduced to the locals.
Today, Malaysia still imports its high-quality lamb meat from New Zealand and Australia as the nature of our geographical locations limits our ability to farm sheep locally. This, in return, might explain why high-quality lamb meats are still pricey, but for what it’s worth, we are always willing to pay for a good meal. After all, Malaysia is all about good food.
The nutrition content of Grilled Lamb Chop
The best way to cook lamb chop is of course by grilling it, and besides keeping the juices in the meat, grilling also means less use of oil which isn’t necessarily good for our health.
A serving of lamb chop of about 54g would contain 165 calories, 5.8g of saturated fats and about 15g of protein. The dish also contains Vitamin A, Vitamin C, Calcium and Iron.
Naturally, lamb chop would contain a higher percentage of fats compared to beef, and those with high blood pressure or heart issues are often advised to stay away from it. To balance the diet, we encourage getting a side of fresh or grilled vegetables instead of French fries.
Where to get the best Grilled Lamb Chop in Malaysia
If you’re mad about lamb chops, make your way to Wild Basil Western Cuisine located in Midvalley Megamall, KLCC, Times Square and Sogo KL for their exquisite Grilled Lamb Chop.
Visit foodpanda to learn more about western dishes in Malaysia.