Lamb Sate Kambing with Cucumber, Onion & Coriander

For the sauce

1. Heat half the peanut oil and fry garlic and shrimp paste until caramelised and fragrant, approximately 1 minute.
2. Add peanuts and sugar until they start to colour, approximately 2 minutes.
3. Stir in sambal oelek, 25g kecap manis, water and coconut milk and cook gently for 10-15 minutes whilst stirring. Remove from heat and place in serving container.

For the lamb and salad

1. Whilst satay sauce is cooking, combine other half of the peanut oil, turmeric and 100g kecap manis and brush thoroughly over lamb chops.
2. Cook the lamb over a high heat on a grill pan or outdoor barbecue, turning regularly until evenly cooked and well caramelised (some char is good) up to 5 minutes per side.
3. Whilst the sauce and meat are cooking, place onion, cucumber, bean sprouts and coriander in a bowl and toss through lime juice. Top with fried onions to serve.
4. Serve lamb on a platter with peanuts, spring onions, lime with a generous portion of the peanut sauce and side salad.

1. Save any leftover peanut sauce in an airtight container in the fridge to use whenever you need a nutty kick.
2. Forequarter chops are great as they absorb marinades really quickly, but you can also leave to marinate overnight for extra flavour.
3. To stop the forequarter chops curling up when they hit the hot pan, make a snip with scissors on part of the outside layer.