Recipe
Balinese-style lamb forequarter chops
This flavour-packed recipe will become your new best friend for getting an effortless and delicious meal on the table no matter what the occasion.
- Serves 4
- Prep Time 15 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Method
- Preheat oven to 180°C (160° fan-forced). Lightly spray a non-stick frying pan with oil and heat over medium heat. Add eschalots and cook for 3 minutes or until softened. Add garlic and chilli and cook for a further minute. Add peanut butter, kecap manis, tamarind and coconut milk, stir well and bring to the boil. Season to taste.
- Arrange lamb in a large baking dish, pour over sauce and turn to coat. Cook for 20 to 25 minutes or until lamb is tender.
- Meanwhile, place cauliflower in a food processor and process until it resembles rice. Heat oil in a large non-stick frying pan over medium heat, add green onions and cook for 1 to 2 minutes then add cauliflower and cook for 3 to 4 minutes or until warmed through. Season.
- Serve lamb with extra sauce, cauliflower rice and sugar snap peas.