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 30 mins
  • Rating
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  • Serves 4
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  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.
  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.
  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.
  4. Serve lamb with extra sauce, cauliflower rice and sugar snap peas.
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