Experience a whole new different adobo by using lamb that surprisingly gives a bolder flavor with soft and tender texture.
4-6 lamb chops or shanks
2 tbs of olive oil
1 tbs brown sugar
1⁄6 cup rice wine vinegar
1⁄6 cup kalamnsi or lemon
1⁄3 cup of soy sauce
1 bay leaf
chopped wansuy (optional but highly recommended)
- Place the lamb in a pan large enough so that they are on a single layer. Add the garlic, crushed peppercorns, onions and bay leaf. Pour in the vinegar and lemon juice or kalamansi. Turn on the heat on high setting. Cook until the liquid is boiling rapidly. Turn the lamb over and continue cooking until the liquid has evaporated and the lamb starts to render fat.
- Cook the lamb in its fat (you may have to add a few tablespoonfuls of olive oil if you’re using shanks to help brown them since they do not contain as much fat) until lightly browned, turning them over for even browning. Transfer the lamb to a plate lined with several pieces of absorbent kitchen paper. Pour the fat from the pan but retain the spices.
- Return the lamb to the pan. Pour in the soy sauce and add about a cup of water. Simmer the lamb for an hour to an hour and a half or until tender. If the liquid dries up during cooking, add more water, about half a cup at a time.
- When the lamb is done, arrange them on a bowl. Pour the sauce over them.
Sprinkle with chopped wansuy and serve with steaming hot rice.