Nasi Goreng- Spiced lamb Chops

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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.

Prep: 15 mins

Cook: 15 mins

Serves 5-6

Source of iron

Ingredients

10-12 Quality Mark lamb loin chops or 6 Quality Mark lamb leg steaks

Nasi goreng spice blend

1 tablespoon chilli powder
2 teaspoons garlic powder or garlic salt
2 teaspoons dried chilli flakes or 1/4 teaspoon chilli powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon amchur powder (see tips & tricks)
1/2 teaspoon ground laos or galangal (see tips & tricks)
1/4 teaspoon ground ginger
About 2-3 tablespoons oil
Lychees, longan or mango to accompany

Method

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.

_{This recipe is courtesy of Allyson Gofton's cookbook, Good Food Made Simple, photography by Alan Gillard}

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 146g

Energy kJ (kcal)	874 (208)
Protein (g)	18.5
Fat (g)	11.0
Saturated (g)	3.1
Carbohydrate (g)	8.5
Sugars (g)	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

If time is short for marinating meat, place in a dish, cover and leave at room temperature for 15-20 minutes. Any longer and the meat must be refrigerated.
Amchur powder is also sometimes referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. Available from your local speciality spice store.
Ground laos or galangal comes from a dried root similar in many ways to ginger but with a far more perfumed scent and is often used in Indonesian and Malaysian cookery. If you are unable to find this at your local spice store you can substitute equal amounts of ground ginger.