Grilled Lamb Chops with Chilli Jam and Grilled Lamb Belly Thai Salad

Grilled lamb chops served with a homemade sweet chilli jam and a refreshing, zesty Thai lamb belly salad.

Dinner Lamb Spicy Grill Salad Thai

Estimated Nutrition

Calories

713.6

kcal / serving

2854.4 kcal total

Carbs

38.7g

per serving

154.6 g total

Fat

42.1g

per serving

168.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

CondimentsSauces

Nuoc nam

Fruits

piece

Lime

Juice only

piece

Lime

Juice only

0.5

piece

Coconut

Flesh shredded

Liquids

Water

Meat

piece

Lamb Belly

Trimmed of excess fat

piece

Lamb Chops

Fully trimmed

NutsSeeds

clove

Garlic

Crushed

bunch

Mint

Leaves picked

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

tsp

Vegetable Oil

For brushing

Vegetables

piece

Red Chilli

Chopped

Ginger

Finely grated

piece

Red Chilli

Finely chopped

piece

Red Chilli

Sliced

115

Mizuna Leaves

0.5

piece

Cucumber

Sliced thinly on the diagonal

Method

Boil chillies, water, sugar, mirin, and lime juice in a saucepan.

Cook for 8 minutes while stirring, then cool to thicken.

Grill lamb belly on medium-high for 8 minutes, turning once, then rest for 5 minutes.

Blend lime juice, aromatics, sugar, and fish sauce into a dressing.

Mix sliced chilli, mizuna, mint, coconut, and cucumber in a bowl.

Toss sliced lamb belly into the salad with the prepared dressing.

Heat a griddle pan and season oiled lamb chops.

Griddle chops for 3 minutes per side and rest for 2 minutes.

Serve lamb chops with chilli jam and salad on the side.