29 January 2013

Balinese Lamb Chops

8 lamb chops (have also made with turkey or pork chops too)
1 small onion, chopped
½ cup (130g) crunchy peanut butter
¼ cup (60ml) sweet chilli sauce
2 tablespoons lemon juice
2/3 cup (160ml) coconut milk
3/4 cup (180ml) water

Add onion to pan; cook stirring until browned. Add peanut butter, sauce, juice, and combined coconut milk and water, stirring, until sauce thickens slightly. Lamb chops can be fried or baked. If baking, pour sauce over and leave stand for an hour or so before cooking. Serve with rice. *This is a great satay recipe without being too spicy (I don't do spicy very well!) I also use this sauce when making satay beef stirfry.

Serving size: Serves 4

Contributed by Kate

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