Thai Lamb Chops with Coconut Rice

Thai Lamb Chops with Coconut Rice

This dish ticks all the boxes if you are looking for a quick, healthy and tasty meal. All is needed is a bit of a marinade, a quick grill and to cook some creamy coconut rice. Perfect for a weekday meal that doesn't compromise on flavour.

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SWANKINGREDIENTS

Serves 2

For the Lamb & Marinade

  • Lamb Chops
  • Fish sauce 3 Tablespoons
  • Palm sugar  1 Tablespoon
  • Birdseye chilli 3 
  • Ginger Thumb size portion
  • Garlic 5 Cloves
  • Juice of 1 Lime  
  • Coriander Small bunch

For the Pickled Onion

  • Onion  
  • Cyder vinegar  
  • Sea Salt 3 Teaspoons

For the Coconut Rice

  • White Rice
  • Coconut Milk
  • Salt

METHOD

1. Get a large bowl and combine the marinade ingredients.

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2. Add the lamb chops and coat with the marinade.

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3. For the pickled onion chop the onion to your desired thickness and add to a bowl along with the cyder vinegar and sea salt.

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4. To cook the coconut rice start by rinsing the rice in cold water until the water turns clear. This will prevent the rice from sticking. I also find that steeping the rice in cold water for half an hour before cooking gives a better end result. To cook add one cup of rice to two cups of coconut milk and bring to the boil. Once boiling point has been reached move the pot to the smallest ring on the lowest setting and cook for 12 minutes. After 12 minutes remove the lid and let the steam escape. 

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5. To cook the lamb turn the grill or pan up to maximum heat. As the lamb chops are quite thin you want the grill to be as hot as possible to quickly cook and sear the outside with the inside staying slightly pink. This should only take one minute per side if the grill is hot enough.

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6. Serve the lamb with the coconut rice and the pickled onions. A drop of mango chutney would also be a great accompaniment. 

Hope you enjoy 

Paul