The first time i tasted San Francisco Steakhouse's honey black pepper grilled ribs, i was totally hooked. But unfortunately the next time i went there, the taste was not quite the same! Naturally, i was very disappointed, and later on found myself scouring the net for a perfect black pepper sauce recipe, and i didn't find any that actually matches the first taste i had back in San Francisco Steakhouse.
After many tries and errors, i finally nail it - in my own tastebud term that is :).
You would need the followings for:
Grilled lamb
3-5 slabs of lamb shoulder [normally i buy at Carrefour or Tesco, and the price varies from MYR 10 - 15 for 2 slabs or MYR 20-25 for 5 slabs];
1 tablespoon of coarse black pepper;
1 teaspoon of butter;
1 teaspoon of salt.
Sauce
3 tablespoon of butter;2-3 tablespoon of all purpose flour;
5 cloves of garlic [chopped or crushed]
3 tablespoon of Life Black Pepper sauce;
2-3 tablespoon of coarse black pepper;
1 teaspoon of soy sauce;
3-4 tablespoon of honey;
1 cup of plain water;
0.5-1 teaspoon of salt.
Cooking steps:
1. Normally i would make the sauce first, cause i like my lamb to be freshly hot from the grill. Also, it's good if you can prep you lamb together with the black pepper first so that it would have some blackpepper taste to it.
2. So for the sauce, firstly, heat a small cooking pot on medium heat. Throw in the butter and garlic and once the garlic is fragrant, add in Life blackpepper sauce, pour in around half of the plain water and mix well.
3. Add in the soy sauce and honey.
4. While the above sauce simmers, mix well flour with some plain water in a small bowl and ensure that there's no coarse bits but only a smooth mix. Pour into the simmering sauce. This would thicken the sauce a bit.
4. Pour in the balance of plain water little bit at a time until it meets your desired thickness.
5. Add in the salt to your taste.
6. Now for the lamb, put your grill pan on the stove and heat on medium.
7. Put in butter and as it melts, spread it all over the pan.
8. Lay the lamb slabs on the hot pan, sprinkle some more black pepper and salt all over your lamb and let it grilled. Turn the lamb slab when one side already has a nice grilled look [golden brown etc etc...] Grill until well done. [ i like all my food well done :)].
9. Serve immediately with generous portion of the earlier made honey black pepper sauce on it, and any steamed vege of your choice on the side. If you want to up the dish a little bit, spend some time to make the delicious garlic mashed potato.
As with all good recipes, there must be a photo of that particular dish so that people can see how it may look like when you finish cooking or serving; otherwise it just kills the moment So, here's a photo of my honey black pepper lamb shoulder that i made earlier today:
Disclaimer:
Note the above recipe is by memory, therefore please do adjust the ingredients' measurement to suit your liking :)
