Malay Lamb Chops
Try Atul Kochhar’s classic chops with a Malaysian twist.
Ingredients
6 pieces lamb chump chops
Marinade ingredients:
60ml water60ml light soy sauce
4 tbsp tomato sauce
2 tbsp wine vinegar
½ tsp ground black pepper
1/4 cup honey
Ground separately:
4 cloves garlic4 shallots
1 tbsp sliced lemon grass
¼ tsp finely chopped kaffir lime leaves
Mint Dip:
100g cucumber1 tbsp chopped fresh mint
1 tbsp chopped parsley
1 tbsp lemon juice
1 tbsp Tabasco sauce
1/2 tsp salt or to taste
1/2 cup plain yoghurt
Steps
1. Prepare the meat by trimming off any fatty tissue around the lamb chumps (this helps to get rid of the odour). Use a mallet to tenderise the meat. Drain off any excess water from the chumps, then place them in a basin.
2. Combine marinade ingredients in a bowl then pour over chumps and blend well. Cover with cling film wrap. Refrigerate for a minimum of four hours or preferably overnight.
3. Barbecue the chops until meat is tender (keep brushing with marinade as you grill). Serve with a mint dip.
4. To make the mint dip, peel the cucumber, then halve it and remove the seeds. Chop into fine pieces.
5. Combine all ingredients in a medium size bowl. Beat lightly with a hand whisk until well blended. Transfer into a serving bowl and chill until ready to serve.
www.atulkochhar.com
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