Balinese Lamb Chops
Transport your taste buds to the vibrant island of Bali with these irresistible Balinese Lamb Chops, a perfect fusion of bold flavors and tender meat. Marinated in a fragrant spice paste made from shallots, garlic, ginger, lemongrass, kaffir lime leaves, and chilies, these succulent lamb chops are infused with layers of Southeast Asian-inspired goodness. Hints of turmeric, coriander, and cumin are balanced with sweet brown sugar, creamy coconut milk, and a savory dash of soy sauce, creating a marinade that effortlessly elevates the lamb. Grilled to perfection with a smoky char on the outside and juicy tenderness inside, these chops are a true showstopper. Serve them hot with fresh lime wedges and a sprinkle of chopped cilantro for a beautifully vibrant presentation. This easy and flavorful recipe is perfect for entertaining or treating yourself to a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 6 whole Shallots
- 4 whole Garlic cloves
- 1 inch (peeled) Ginger
- 4 whole Kaffir lime leaves
- 2 stalks (white part only) Lemongrass stalks
- 2 whole (adjust to taste) Chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 1 whole (for garnish) Lime
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Prepare the spice paste by combining shallots, garlic, ginger, kaffir lime leaves, lemongrass, and chilies in a blender or food processor. Blend until smooth.
Add turmeric powder, coriander powder, cumin powder, brown sugar, soy sauce, coconut milk, and vegetable oil to the spice paste. Blend again until well combined.
Place the lamb chops on a large tray or in a dish. Coat the lamb chops evenly with the spice paste, rubbing it in with your hands to ensure the flavors penetrate the meat.
Cover the dish and marinate in the refrigerator for at least 2 hours, or ideally overnight for best results.
Preheat your grill or grill pan over medium-high heat. Brush the grill grates with a little oil to prevent sticking.
Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or cook longer if preferred. You should see a nice char on the surface while the inside remains juicy.
Remove the lamb chops from the heat and let them rest for 5 minutes, allowing the juices to redistribute.
Serve the Balinese lamb chops hot, garnished with lime wedges and freshly chopped cilantro.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
