Balinese Lamb Chops
45 min 5 min prep
Change to: servings US Metric
1 tablespoon olive oil
1 brown onion, finely chopped
2 tablespoons crunchy peanut butter
1 tablespoon sweet chili sauce
1 tablespoon ketjap manis
270 ml light coconut milk
8 lamb chops, chops trimmed
2 (350 g) packets egg noodles, cooked (optional)
2 bunches baby bok choy, steamed (optional)
Preheat oven to 200°C.
Heat a non-stick frying pan over medium heat and add oil.
Add onion and cook, stirring, for 3 minutes or until soft.
Add peanut butter, sweet chilli, ketjap manis and coconut milk. Stir until well combined and bring to the boil.
Arrange chops in a single layer in a casserole dish.
Pour over sauce and coat the chops well. Bake, uncovered, for 35 minutes or until cooked through.