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Nasi Goreng- Spiced lamb Chops
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 iwht 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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Ingredients
Nasi goreng spice blend
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Method |
Energy kJ (kcal) | 874 (208) |
Protein (g) | 18.5 |
Fat (g) | 11.0 |
Saturated (g)
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3.1 |
Carbohydrate (g) | 8.5 |
Sugars (g)
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7.6 |
Sodium (mg) | 417 |
Iron (mg) | 2.0 |
Zinc (mg) | 3.3 |
Vitamin B12 (ug) | 2.0 |
Vitamin D (ug) | N/A |
Selenium (ug) | 3.7 |
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.
This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard