Balinese-style lamb forequarter chops with cauliflower rice

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.

Prep Time 15mins Cooking Time 30mins Serves 4


  • 4 (800g) lamb forequarter chops, fat trimmed
  • 2 eschalots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 1/4 cup crunchy peanut butter
  • 1 tbsp kecap manis (sweet soy)
  • 1 tbsp tamarind concentrate
  • 1 tbsp sweet chilli sauce
  • 270ml light coconut milk
  • 1 tbsp olive oil
  • 2 green onions, finely chopped
  • ½ large head cauliflower, cut into florets
  • Steamed sugar snap peas, to serve


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve lamb with extra sauce, cauliflower rice and sugar snap peas.