Indonesian-Spiced Lamb Chops
Indonesian Inspired Lamb Chop Recipe
5 - 6
Nasi goreng is Indonesian fried rice which, due to the spice blend used to make it, comes with its own unique taste. The spices also work well with lamb so here I have simply rubbed the spice blend into lamb chops - a popular barbecue cut of meat - and whipped them onto the barbecue to make a super quick tasty dish. Serving with tropical fruits enhances the meal quickly and easily.
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National Lamb Day,
10-12 chops Quality Mark lamb loin chops
Nasi goreng spice blend
1 tbsp chilli powder
2 tsp garlic powder
2 tsp chilli flakes
1 tsp salt
1 tsp white sugar
1/2 tsp amchur powder
1/2 tsp ground laos
1/4 tsp ground ginger
2-3 tbsp canola oil
400g can lychee
peeled and chopped
200g green beans
top tailed, halved and pan fried in a little oil
a handful of snow peas
To Barbecue Lamb
Trim excess fat from the lamb chops.
Mix together all the spices and sprinkle evenly over the lamb.
Drizzle with the oil and massage the spice blend into the meat.
Set aside for 5 minutes or refrigerate overnight to marinade.
Cook the chops or steak on a barbeque over a moderate heat for 10-15 minutes, turning once, until well browned on the outside but still medium in the inside.
Serve the chops or steaks on a large platter scattered with the fruit, grilled beans, sugar snap or snow peas and coriander.
Serve a bowl of prawn crackers on the side if wished.
Nutrition Information per Serving (146g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)