Chef Marion Grasby Panang Lamb Chops
- Prep time 10Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Aussie Lamb teamed up with Chef Marion Grasby to bring you a fresh, Thai-inspired take on Spring-entertaining lamb recipes that will help you say more, with lamb.
Ingredients
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12 Australian Lamb cutlets or loin chops
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2 Tbsp fish sauce
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1 Tbsp vegetable oil, plus extra for grilling
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400ml coconut milk
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1½ Tbsp finely shaved palm sugar
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2 Tbsp roasted peanuts
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2 makrut lime leaves, destemmed
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190g Thai red curry paste
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1 Tsp shrimp paste (optional)
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½ Tsp ground cumin
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1 Tsp ground coriander
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½ Small pineapple, skin and core removed, cut into small chunks
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1 Long red chilli, finely sliced
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1 Cup fresh Asian herbs (e.g. coriander/cilantro, spring onion/scallions, Thai basil and/or mint)
Method
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Rub salt and lime into the minced beef/lamb. Set aside for 30 minutes.
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Place the coriander, cumin, cinnamon, cardamom seeds and nutmeg in a small pan over medium-low heat. Toast, swirling the pan constantly, till fragrant.
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Transfer the spices to the bowl of a food processor with the rest of the bumbu ingredients and blend to a smooth paste.
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Mix the paste well into the meat. Knead it for a while, then divide into small patties.
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Test the seasoning by frying a small amount of meat for a few minutes. Taste and add more salt to the raw meat mix if necessary.
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Cut lemongrass stalks into half and remove any dry and tough layers.
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Thread the meat patties through the lemongrass stalks, moulding them firmly around the stalks.
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Grill sate over a grill pan till golden and caramelised on all sides, or grill in an oven.
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To make the sauce, mix all the ingredients together in a bowl. Serve with the satay.
For the panang paste: Use a mortar and pestle to pound the roasted peanuts until finely crushed. Then add the makrut leaves and pound again until finely crushed. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.
To marinate the lamb: Place the cutlets in a large bowl. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with ½ tablespoon of fish sauce. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until you’re ready to grill (a few minutes is fine or you could also marinate overnight).
For the curry sauce: Heat the vegetable oil in a saucepan over medium heat. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant. Stir through the coconut milk, the remaining fish sauce and palm sugar. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse. Remove from heat and set aside until ready to serve (gently reheat before serving).
Heat a grill plate or charcoal barbecue until hot. Brush the grill plates with oil. Grill the lamb chops for 3-4 minutes each side (for medium) or until cooked to your liking (don’t forget to grill the fat cap, too). Transfer to a tray to rest.
For the herb & pineapple salad: Add all the ingredients to a large bowl and toss together until combined.
To serve: Place the lamb chops on a serving platter, sprinkle over the herb & pineapple salad and serve with the panang sauce on the side.
Tip: If you want to make your spring onion fancy, finely slice batons of the spring onion and soak in water in the fridge for 10 minutes. It will make them cute and curly!
